CheF&B at Azul Hospitality

Springdale, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

0.0

Posted On

04 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Operations Management, Financial Management, Menu Development, Team Development, Guest Experience, Communication Skills, Problem Solving, Food Safety, Culinary Skills, Customer Relations, Organizational Skills, Analytical Skills, Budget Management, Inventory Management, Sanitation Compliance

Industry

Hospitality

Description

Job Details Job Location: Red Cliffs Zion - Springdale, UT 84767 Position Type: Full Time Job Shift: Any Job Category: Management POSITION PURPOSE The Chef and B oversees all culinary and food and beverage operations, ensuring exceptional guest experiences, operational excellence, and profitability across all outlets, including restaurants, bars, in room dining, and banquets. This position combines culinary innovation with strategic business management, leading both kitchen and front of house teams to consistently deliver high quality service, products, and innovative offerings. ESSENTIAL RESPONSIBILITIES Leadership and Operations Direct and organize the daily operations of all Food and Beverage outlets and culinary teams to achieve the highest quality of food and service. Supervise and coordinate activities of chefs, cooks, bartenders, servers, and stewards. Collaborate with the General Manager on strategic goals, budget management, and guest satisfaction metrics. Monitor guest feedback and implement service recovery and quality improvements as needed. Maintain compliance with sanitation, safety, and health regulations. Lead by example with a hands on presence during peak service periods. Financial and Business Management Develop and oversee annual budgets for food, beverage, and culinary operations, ensuring effective cost management, profitability, and alignment with financial objectives. Analyze revenue reports, food and labor costs, and profit and loss statements to enhance operational efficiency. Manage inventory, purchasing, and vendor relationships to ensure quality and consistency. Implement innovative revenue strategies, promotional activities, and cost containment initiatives. Menu Development and Quality Control Partner with culinary and service teams to develop innovative menus that incorporate current market trends and seasonal ingredients. Maintain high standards of product quality, consistency, and presentation across all outlets. Supervise recipe development, food costing, and plating standards. Supervise recipe development, food costing, and plating standards. Implement beverage programs, including wine, cocktails, and non-alcoholic options, aligned with the restaurant concept. Implement beverage programs, including wine, cocktail, and non-alcoholic options, in alignment with the restaurant concept. Team Development Recruit, train, mentor, and evaluate culinary and Food & Beverage staff. Promote a culture of teamwork, excellence, and accountability. Hold regular meetings to communicate goals, performance expectations, and training requirements. Encourage cross-training between front and back of house to ensure seamless guest service. Guest Experience Ensure personalized, professional, and efficient guest interactions across all outlets. Anticipate guest needs and promptly address feedback or concerns. Uphold high standards of ambiance, cleanliness, and service quality. Perform any other duties as assigned by the manager or supervisor. 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 manager based upon the particular requirements of the hotel. Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect Supervisors. Participate in community and marketing events to promote property outlets. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well paced mobility for up to four (4) hours in length. Must be able to exert well paced ability to maneuver between functions occurring simultaneously. Must be able to exert well paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess 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, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language used in the workplace. Requires good communication skills, verbal, written and electronic. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills. Must possess basic computational ability. Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Ability to analyze data, identify trends, and make sound business decisions. Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS. Self-driven and able to work independently. Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail. Working knowledge of OSHA, food safety, and labor laws. EDUCATION and EXPERIENCE High school diploma or equivalent is required; a culinary or hospitality degree is preferred. A minimum of 5 years of combined Food and Beverage and culinary management experience is necessary. Demonstrated success in leadership, operations management, and team development is essential. LICENSES OR CERTIFICATIONS Safe Server Alcohol and Food Handlers Certification is required. CPR and First Aid training are preferred. A valid driver’s license may be required for specific duties. DABS Manager Training Certification GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. Qualifications

Responsibilities

The Chef and B oversees all culinary and food and beverage operations, ensuring exceptional guest experiences and operational excellence. This includes managing daily operations, financial performance, menu development, and team development.