WHAT WE OFFER:

• Health, Dental, Vision and other benefits available after 60 days
• DailyPay
• 401k
• Paid Training
• Paid PTO
• Referral program
• Discounts at all Kinseth Hotel Corporation hotels and restaurants
  TRAVELING CHEFS needed to travel among our 130 hotels in 18 states (and growing!) to provide customer service to guests of our hotels by performing the below duties.

Candidates must have:

• Valid Driver License
• Insurance driving record
• Proof of vehicle insurance
• Reliable transportation

Candidates will receive food/mileage reimbursements and hotel accommodations

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Hires, schedules, orients, trains and develops workers including but not limited to: specific job duties, food production, sanitation, safety, guest satisfaction and KHC/franchise policies/procedures.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Plans or participates in planning menus, preparing and portioning foods and utilizing food surpluses and leftovers to prevent spoilage and waste.
• Specifies number of servings to be made from any vegetable, meat, beverage and dessert to control portion costs.
• Supervises kitchen personnel to ensure cleanliness of kitchen and equipment is within required sanitation guidelines.
• Cooks and tastes, smells, and observes food to ensure conformance with recipes, appearance standards and guest satisfaction.
• Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
• Inventories and purchases foodstuffs, kitchen supplies, and equipment per KHC purchasing guidelines.
• Assists in developing and maintains budget for kitchen area.
• Assists in setting prices to be charged for food items.
• Meets with sales staff, customers, or client groups to resolve menu inconsistencies or to plan menus for special occasions.

KHC POLICIES: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety, and performance standards. Employees must also maintain a professional image and report to work as scheduled.
SUPERVISORY RESPONSIBILITIES: Directly supervises 1-25 employees in the Kitchen Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:

Bachelor’s degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.

• Hires, schedules, orients, trains and develops workers including but not limited to: specific job duties, food production, sanitation, safety, guest satisfaction and KHC/franchise policies/procedures.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Plans or participates in planning menus, preparing and portioning foods and utilizing food surpluses and leftovers to prevent spoilage and waste.
• Specifies number of servings to be made from any vegetable, meat, beverage and dessert to control portion costs.
• Supervises kitchen personnel to ensure cleanliness of kitchen and equipment is within required sanitation guidelines.
• Cooks and tastes, smells, and observes food to ensure conformance with recipes, appearance standards and guest satisfaction.
• Supervises workers engaged in inventory, storage, and distribution of foodstuffs and supplies.
• Inventories and purchases foodstuffs, kitchen supplies, and equipment per KHC purchasing guidelines.
• Assists in developing and maintains budget for kitchen area.
• Assists in setting prices to be charged for food items.
• Meets with sales staff, customers, or client groups to resolve menu inconsistencies or to plan menus for special occasions