Corporate Chef

This role is remote and requires 60-70% travel to properties.

Job Description

Summary of Position:
Directly responsible for creating and implementing company-wide culinary standards while
overseeing the culinary operations of DHM hotel restaurants, bars/lounges, catering, and third-party partnerships.
Responsible for supervising all key kitchen functions including food purchasing, preparation; maintenance of quality standards, sanitation and cleanliness.
Organizes and manages the culinary training platform providing performance metrics on key leadership positions. Recruits, trains and develops DHM Chefs.

Key Operational Objectives:
• Responsible for maximizing financial performance and operating profit through effective food and labor controls.
• Manages the food procurement process through DHM-approved vendors, maintaining proper specifications of goods across the organization
• Leads the culinary development process with core menu items and provides bi-annual menu updates for all full-service hotels
• Assists in executing company-wide marketing programs correctly, on-time and within budget
• Provides oversight on all full-service breakfast buffet and marketplace standards – menu items, design and layout, production management
• Conducts ongoing review of kitchen equipment to ensure proper functioning; provides regular feedback to DHM corporate to ensure equipment continues to operate at full capacity.
• Responsible for upholding the company’s systems, standards, routines, & recipes.
Immediate Focus:
• Evaluate DHM full-service culinary operations, conduct an audit of recipes, production guides, line checklists and station guides – creates action plan with measurable results and KPIs
• Create a standardized DHM catering menu database
• Create DHM core menu items for all restaurants, bars & lounges
o Upload database in video format to Jolt platform
• Identify key culinary support staff to assist in menu rollouts and new openings

Requirements:
• 10 years of culinary management experience in banquets, catering and a la carte service
• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Advanced proficiency in budgeting, P&L, and business planning required.
• Ability to prepare, understand, analyze, and present business strategies.
• Intermediate proficiency in Microsoft Outlook, Word, and Excel.
• Proven managerial problem-solving, and the ability to exercise independent judgment with sound critical thinking skills.
• Hotel and restaurant opening/pre-opening experience required.
• Must be available to work a flexible schedule and travel throughout the US up to 70%