Chef

Manage the kitchen staff in the daily production, preparation, and presentation of all food for the hotel's restaurant(s), outlets, cafeteria, and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Functions:

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s), cafeteria, outlets, and room service to ensure a quality, consistent product is produced which conforms to all Kemper standards.
• Manage Human Resources in the production and preparation areas of the restaurant kitchen in order to attract, retain, and motivate the Team Members while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance and sanitation of the restaurant kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets and exceeds federal, state, corporate, and franchise standards and regulations.
• Manage, monitor, analyze, and control labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained and improved.
• Create, recommend, and manage the implementation of promotions, displays, promoting the outlet in the hotel for public relations and or advertisement within corporate guidelines to capture more in-house guests and a larger share of the local market.
• Partner with Banquet Chef to manage all banquet culinary operations, attending meetings, successfully participating in banquet events
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Assist the Hotel Executive Chef in the creation, costing, and implementation of seasonal and special menus.
• Should assume the responsibilities of the Hotel Executive Chef in the absence of both the Executive and the Executive Sous Chef.
• All other duties as assigned.

Knowledge and Skills:

Education: More than two years of post-high school education, but less than a degree from a four year college.

Experience: Experience required by position is from four to five years of employment in a related position with this company or other organization(s).

Skills and Abilities: Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Require oral and written communication skills.

Property Description:

Streamsong® Resort was founded on a commitment to its surrounding resources. Streamsong is celebrating a decade of providing unparalleled experiences and operational excellence to guests across the globe. From awe-inspiring golf courses and legendary bass fishing and sporting clay shooting to sumptuous dining and ethereal spa experiences, Streamsong operates in concert with its environment. This deep appreciation for the land's inherent beauty has helped to create an unparalleled luxury resort, including 228 spacious accommodations in a modern lakeside lodge and clubhouse. Leading golf and hospitality management company KemperSports has managed golf course operations since 2012 and resort operations since 2021. For more information, visit