Coral Hospitality, LLC
Career Opportunities with Coral Hospitality
A great place to work.
Current job opportunities are posted here as they become available.
Brasstown Valley Resort & Spa is the luxury mountain experience. Great opportunity exists to join our team as our next Executive Chef.
Job Summary Reporting directly to the Food & Beverage Director, the Executive Chef is responsible for overseeing and directing the culinary operations to ensure efficient and profitable food service. This role involves coordinating activities, training kitchen staff, and maintaining high-quality food standards.
Qualifications To excel in this role, candidates must demonstrate the ability to fulfill essential job duties. The ideal candidate should possess relevant knowledge, skills, and abilities. Accommodations for individuals with disabilities are available upon request. Experience with menu development and implementation.
Responsibilities
Ensure quality food products and presentations according to company standards.
Supervise food preparations for various dining areas and events.
Maintain food purchasing, receiving, and storage standards.
Estimate daily and weekly production needs.
Uphold sanitation standards for food handling and equipment maintenance.
Collaborate on menu development with various departments.
Coordinate VIP amenities and strive for high guest satisfaction.
Monitor food production to ensure efficiency and timely service.
Develop special dishes and recipes as needed.
Train and mentor kitchen staff on best practices.
Establish and enforce nutrition and sanitation standards.
Supervisory Responsibilities Directly supervise a team of 15 to 20 employees in the Culinary Department. Responsibilities include hiring, training, performance evaluations, and conflict resolution in line with organizational policies and regulations. Manage budget including food costs and labor.
Competencies
Customer service orientation
Strong interpersonal skills
Team player with a proactive approach
Ethical conduct and professionalism
Quality-focused and efficient work habits
Adaptability to changing environments
Strong planning and organizing abilities
Dependable with good attendance
Initiative and problem-solving skills
Education and Experience
Bachelor's degree or equivalent required
Minimum 10 years of culinary experience
5 years in a supervisory/Sous Chef role in a large kitchen and banquets
Skills
Strong language skills for communication and documentation
Proficiency in mathematical concepts for kitchen operations
Problem-solving ability with limited standardization
Interpretation of complex instructions
Physical Demands The role involves standing, walking, sitting, using hands, reaching, climbing, stooping, kneeling, lifting up to 50 pounds, and sensory tasks such as tasting and smelling.
Work Environment The work environment is characterized by moderate noise levels typical for a kitchen setting. Reasonable accommodations can be provided for individuals with disabilities.
Competitive base salary plus incentive bonus as well as excellent benefit plans.
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Current job opportunities are posted here as they become available.
Brasstown Valley Resort & Spa is the luxury mountain experience. Great opportunity exists to join our team as our next Executive Chef.
Job Summary Reporting directly to the Food & Beverage Director, the Executive Chef is responsible for overseeing and directing the culinary operations to ensure efficient and profitable food service. This role involves coordinating activities, training kitchen staff, and maintaining high-quality food standards.
Qualifications To excel in this role, candidates must demonstrate the ability to fulfill essential job duties. The ideal candidate should possess relevant knowledge, skills, and abilities. Accommodations for individuals with disabilities are available upon request. Experience with menu development and implementation.
Responsibilities
Ensure quality food products and presentations according to company standards.
Supervise food preparations for various dining areas and events.
Maintain food purchasing, receiving, and storage standards.
Estimate daily and weekly production needs.
Uphold sanitation standards for food handling and equipment maintenance.
Collaborate on menu development with various departments.
Coordinate VIP amenities and strive for high guest satisfaction.
Monitor food production to ensure efficiency and timely service.
Develop special dishes and recipes as needed.
Train and mentor kitchen staff on best practices.
Establish and enforce nutrition and sanitation standards.
Supervisory Responsibilities Directly supervise a team of 15 to 20 employees in the Culinary Department. Responsibilities include hiring, training, performance evaluations, and conflict resolution in line with organizational policies and regulations. Manage budget including food costs and labor.
Competencies
Customer service orientation
Strong interpersonal skills
Team player with a proactive approach
Ethical conduct and professionalism
Quality-focused and efficient work habits
Adaptability to changing environments
Strong planning and organizing abilities
Dependable with good attendance
Initiative and problem-solving skills
Education and Experience
Bachelor's degree or equivalent required
Minimum 10 years of culinary experience
5 years in a supervisory/Sous Chef role in a large kitchen and banquets
Skills
Strong language skills for communication and documentation
Proficiency in mathematical concepts for kitchen operations
Problem-solving ability with limited standardization
Interpretation of complex instructions
Physical Demands The role involves standing, walking, sitting, using hands, reaching, climbing, stooping, kneeling, lifting up to 50 pounds, and sensory tasks such as tasting and smelling.
Work Environment The work environment is characterized by moderate noise levels typical for a kitchen setting. Reasonable accommodations can be provided for individuals with disabilities.
Competitive base salary plus incentive bonus as well as excellent benefit plans.
#J-18808-Ljbffr