Description

The Kingston Resorts is a 145 acre oceanfront resort on the north-end of Myrtle Beach. Less than 2 miles from Tanger Outlets and a short 20 minute trip to Broadway at the Beach. This resort is home to the Hilton Myrtle Beach Resort, Embassy Suites Myrtle Beach, Kingston Plantation Condos, and Royale Palms. This means many opportunities to help you grow your career to the next level.

The main responsibility of this role is to oversee the day-to-day food and beverage/culinary operations of the Hilton and implement corporate guidance and standard operating procedures, driving quality and superior services for our guests and team members.

Responsibilities:

• Help develop, execute and direct culinary logistics at the property level.
• Perform daily “Line Checks” prior to all meal periods.
• Manage the workflow for the overall Food and Beverage Department.
• Maintain inventory of materials used, check supplier invoices, suggest strategies to cut costs.
• Control inventory for all food, paper good and beverage needs, conducting inventory audits as needed.
• Lead daily pre-shift meetings as well as F&B-Culinary-Stewarding operation meetings.
• Maintain standard operating procedures.
• Ensure systems and programs are in place to guarantee safe food handling.
• Execute against established performance plans.
• Lead all food-related activities.
• Deliver upon established culture, goals and business processes.
• Possess excellent business skills.
• Provide guidance and oversight of food safety and sanitation.
• Maintain a safe and hygienic cooking environment.
• Maintain great rapport with the staff.
• Collaborate with HR team in recruitment efforts and hiring of team members.
• Oversee the training and development of new Culinary team members.

Qualifications:

• Possess culinary knowledge, including kitchen functions, terminology, etc.
• Awareness of the guidelines and principles of food safety and sanitation.
• Well-versed in cooking temperatures and times as well as the storage methods required for foods.
• Ability to reduce food waste by managing proper production and purchasing of food product.
• Maintain inventory of materials used, check supplier invoices, suggest strategies to cut costs.
• Good communication and organizational skills.
• Excellent business and people management skills.
• Ability to maintain standard operating procedures.
• 2 years in a similar position for a restaurant group.
• 2 years in a hotel kitchen as a sous chef.
• Ability to stand, bend, stoop and lift weights up to and including 50 pounds.

Salary - $50,000 - $55,000 yearly

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.