Traveling Chef

Kinseth Hospitality•Coralville, IA

18d•Onsite

About The Position

Traveling Chefs are needed to travel among 130 hotels in 18 states (and growing!) to provide customer service to guests of our hotels by performing various duties. This role involves supervising kitchen staff, preparing food, managing inventory, and assisting with budgeting and menu planning across multiple hotel locations.

Requirements

Valid Driver License
Insurance driving record
Proof of vehicle insurance
Reliable transportation
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.
Valid driver's license and proof of insurability required.

Nice To Haves

ServSafe certification a plus.

Responsibilities

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 maintaining 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.
Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards.
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.