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The Restaurant Chef works closely with Executive Chef and Restaurant GM. Supervises and coordinates activities of food preparation and portioning. Assists in obtaining financial goals, creating and enhancing the vision of the restaurant; assists in the selection, training, and mentoring of team members; manages inventory, scheduling, and maintaining a kitchen up to standards.

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the Food & Beverage department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower Beverage staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in meetings, private parties, lounge and restaurant meets or exceeds customer expectations. Ensure that consistency of service and standards are met in restaurant and lounge.
• FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Prepare annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to F&B Director. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. Follow controls for food purchasing, receiving, storage, preparation, etc. Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause beverage costs to rise.
• PEOPLE: Manage people according to Davidson’s values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA
requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to
increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are
appropriately certified for their job as required by federal, state or local regulations. Monitor and
maintain acceptable turnover levels.
• QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B operation and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc. Inform employees of new food and beverage issues such as drinking laws, trends in dining, demographics, etc.
• MANAGING THE BUSINESS: Assist in the preparation of the F&B budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Assist with the identification and selection of vendors that provide quality service and competitive prices, and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep kitchen repair costs down by maintaining equipment. Work with local vendors to keep costs down.

• Read, write and speak and understand English.
• Ability to understand financial goals and accomplish them.
• Minimum 3 years independent restaurant experience preferred.
• Minimum 5 years cooking experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Minimum 2 years kitchen management experience.
• College degree or certification in culinary field/hospitality field preferred.
• No employee will pose a direct threat to the health/safety of self or others.

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US.   A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.

In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.

• Multiple Tiers of Medical Coverage
• Dental & Vision Coverage
• 24/7 Teledoc service
• Free Maintenance Medications
• Pet Insurance
• Hotel Discounts
• Tuition Reimbursement
• Paid Time Off (vacation, sick, bereavement, and Holidays). 
• 401K Match

Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.

EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation

Davidson Hospitality is a drug free workplace.  Pre-employment drug test and background check required.  We participate in E-Verify.