Jobs at Avalon Hospitality Group (Now Hiring) — 6 open

Essential Functions:

• Hire, train, supervise, schedule, and participate in activities of chefs, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. 
• Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.
• Monitor team performance, product quality and production flow. Encourage continuous improvements where necessary.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes.
• Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health cod requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
• Special projects and assignments for continuous improvement.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Assist Director of F&B in estimating annual food budget
• Dine at local restaurants to observe the latest trends in food presentation/pricing
• Monitor outlets during peak periods to oversee production flow and presentation
• Maintain vacation schedule for proper staffing
• Report any equipment in need of repair or replacement to Property Operations
• Perform other duties as requested, such as VIP parties and staff meetings
• Participate in the Manager on Duty program a designated by the hotel

PHYSICAL REQUIREMENTS:

Below is a listing of the physical requirements for standard performance of this job:

Frequency Key: Rare, Occasional, Frequent, or Constant

 Physical Activity  Frequency

 Sitting Frequent

 Walking, Standing Frequent

 Climbing Stairs Occasional

Crouching/Bending/Stooping Occasional

Reaching Occasional

Grasping Occasional

Pushing/Pulling Occasional

Near Vision Constant

 Far Vision Constant

 Hearing Constant

 Talking Constant

 Smelling Constant

Tasting Constant

 Lifting/Carrying (50 lbs.) Occasional

 Travel Rare

OTHER DUTIES

Assimilate into the Avalon culture through understanding, supporting and participating in all elements of corporate policies. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Avalon from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

SAFETY REQUIREMENTS 

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health of safety:

· Safety Shoes (slip resistant)

· Use of gloves/mitts (latex, vinyl, plastic, fabric, metal)

· Back belts for heavy lifting

· Aprons

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

· Executive Sous Chef

· Restaurant Chef

· Banquet Chef

· Executive Pastry Chef

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must posses the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of hotel food & beverage operations and preparation techniques
• Knowledge of food and wine pairing
• Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, menu costing, and other hotel financial statements
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems
• Ability to walk, stand, and/or bend continuously to perform essential job functions
• Ability to work under pressure and deal with stressful situations during busy periods
• Ability to access and accurately input information using a moderately complex computer system
• Interpersonal skills to provide overall guest satisfaction

QUALIFYING STANDARDS

Education

High School graduate or equivalent required.

Four year college degree in Hotel and Restaurant Management preferred.

Experience

At least eight years experience in related field required, three of which at a management level.

Licenses or Certificates

Food Service Sanitation Certificate, Alcohol Service Permit (if state-required), CPR Certification, and/or First Aid Training preferred. 

Grooming

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

Other

Additional language ability preferred.