Description

We are looking for culinary professionals to join our team at Horseshoe Bay Resort.

The Culinary Supervisor, under the direction of the Executive and/or Sous chef, supervises and coordinates activities of culinary/kitchen staff. Determines how food should be presented and creates decorative food displays while maintaining proper portion control. Assists management in hiring, training, scheduling, evaluating, counseling, coaching, and motivating employees. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service, and works as team leader to motivate and build culinary teams.

Benefits

• Medical, Dental, Vision Insurance

• Paid vacation, paid Holidays

• 401k plan with employer match

• Long and short-term Disability

• Major Illness Insurance

• Accident Insurance

• Limited access to some resort amenities (Golf, etc)

• Retail and dining discounts

• Discounts at all Crescent Hotels & Resorts properties

The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We’re on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it’s an outdoor lover’s dream. When you work in paradise, is it still called work?

No matter your career destination, we can help you get there!

With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, subsidized housing, competitive pay, and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team. What are you waiting for?

Job Benefits

• Associate housing and shuttle service

• Weekly meal subsidies

• Golf and Amenity Privileges*

• Associate discounts

• Retail and Dining at Horseshoe Bay Resort

• Discounts at over 100 Crescent Hotels & Resorts properties throughout the country.

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans

• Critical Illness and Accident plans

• Associate Relief Fund

*Privileges based on occupancy and business levels

JOB OVERVIEW:

The Culinary Supervisor, under the direction of the Executive and/or Sous chef, supervises and coordinates activities of culinary/kitchen staff. Determines how food should be presented and creates decorative food displays while maintaining proper portion control. Assists management in hiring, training, scheduling, evaluating, counseling, coaching, and motivating employees. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service, and works as team leader to motivate and build culinary teams.

ESSENTIAL JOB FUNCTIONS:

• Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef.

• Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc.

• Ensure the quality of the food items and notify Chef if a product does not meet specifications.

• Ensure production of food in a timely manner.

• Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards; report issues or opportunities for improvement to Chef or direct supervisor.

• Ensure team controls proper usage and rotation of food.

• Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis.

• Maintain a neat, clean and sanitary kitchen/work space/workstation.

• Ensure outlined prep is completed in a timely manner for the next shift.

• Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty; be willing to see and adjust to changes which may occur in work environment and/or workload.

MINIMUM QUALIFICATIONS:

• High School Diploma or GED preferred.

• 1 – 3 years prior culinary experience.

• Complete safety trainings and certifications including Food Handlers; ServSafe preferred.

ADDITIONAL QUALIFICATIONS:

• Maintain confidentiality of proprietary information.

• Basic oral and written communication skills and able to follow instructions.

• Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel.

• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations.

Qualifications

Behaviors

Preferred

• Dedicated: Devoted to a task or purpose with loyalty or integrity

• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Motivations

Preferred

• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

• Job Security: Inspired to perform well by the knowledge that your job is safe

Education

Preferred

• Technical/other training or better

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)