Student Veterans of America Jobs

[Supervises the restaurant culinary team for either the causal dining and/or the fine dining restaurant(s). Coordinates menus, purchasing, staffing and food prep and plating for banquet catering functions. Is responsible for ensuring a consistent, high quality food product for all events. Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.

Oversee and supervise all aspects of specialty restaurant kitchen operations, ensuring strict adherence to Food and Beverage policies and standards. Collaborate closely with the Executive Chef and Sous Chef to efficiently manage food quantities and maintain exceptional plating presentation. Lead by example and actively engage in kitchen duties as needed to maintain smooth and efficient operations. Ensure rigorous compliance with food preparation handling and storage standards, prioritizing food safety and quality. Estimate and communicate daily production needs to the appropriate team members to maintain optimal inventory levels. Play a key role in the specialty restaurant menu planning and food purchasing process, assisting the Executive Chef and Purchasing Manager. Stay well-informed about and comply with all local, state, and federal regulations, including OSHA, Steritech, or Serve Safe, and Health Department guidelines. Coordinate and synchronize specialty restaurant food production and plating with the entire management team to provide a seamless dining experience. Support prompt and efficient service and food pick-up procedures to ensure guest satisfaction. Implement and enforce effective procedures for food and beverage portion and waste controls to minimize costs and enhance efficiency. Uphold proper handling and temperature guidelines for all food products to guarantee safety and freshness. Conduct research and product testing to explore and introduce new food products in line with Company initiatives. Train specialty restaurant staff meticulously, ensuring they are well-versed in menu items, ingredients, and preparation methods. Maintain and operate all department equipment diligently, promptly reporting any malfunctions or issues. Manage the purchasing and inventory of necessary supplies, optimizing cost control while meeting operational needs. Foster positive relationships with guests, community members, Company representatives, vendors, and local education systems. Establish and maintain recognition programs to celebrate outstanding performance and motivate the entire team. Cultivate a collaborative work environment that encourages open communication and feedback from all team members. Proactively communicate with members about billing cycles, fees, and charges, addressing any questions or concerns promptly and courteously. Demonstrate exemplary guest relations, leading by example and setting the standard for outstanding customer service. Maintain open and approachable relationships with associates, actively addressing and resolving concerns to maintain a harmonious work environment. Manage expenses carefully while ensuring the maintenance of service quality and operational efficiency. Develop and execute an effective operational strategy in alignment with PCH Hotels and Resorts' overall business goals, emphasizing guest satisfaction. Keep well-informed of industry trends and continuously research new products, services, and competitors to keep the restaurant competitive. Engage and collaborate with other departments and community officials to address operational matters and cultivate positive relationships.

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• 401K with Company Match
• Employer Paid Life Insurance
• Complimentary Employee Assistance Program
• Paid Time Off to include Vacation, Personal, Sick, and Holidays
• Discounted Hotel, Spa, Golf, Retail, and Food and Beverage
• Tuition Reimbursement Program
• PCH University an Professional Development Series
• Associate Referral Program