Job description

Shaner is an Equal Opportunity Employer and Drug-Free Workplace

What drives us

We believe that authentic and genuine connections and experiences make people’s lives better, which goes double for the people who work here.

Shaner doesn’t believe in the humdrum of traditional hospitality that is impersonal, generic, and transactional. Lance Shaner started with a vision to create a new way of operating hotels and building unique food + beverage experiences. A way that was not only inspirational to our associates but built real long-lasting relationships through all levels of Shaner.

While working here we are all charged and empowered with improving the lives of our coworkers, guests, owners, and the communities in which we operate. Every day you come to work you have the opportunity to make an impact, and you can expect the same in return from all those around you.

How we are different

Our entrepreneurial spirit in Food and Beverage cultivates our zeal and passion for everything that we do. Some would call it ‘aggressive hospitality’ a passion for hospitality that flows through everything that we do with a relentless pursuit of continuous improvement.

It all flows from you, and that’s where we shine; finding the best of the best and letting them do their thing, live their lives where they can be the same person they are at home as they are when they come to work… anything different is the definition of schizophrenia after all.

We seek out and celebrate those that want to make an impact in their own way, those that love the challenge and thrill of getting things done while building toward a vision that is unlike any other in hospitality.

All this adds up to a work environment that is exciting, inspiring, emboldening, a bit quirky and downright life changing.

What you will do

Provide our resort guests with unique and authentic experiences that will embody friendly and professional service and extraordinary food quality in a high-quality well-maintained environment.

Some of your responsibilities will include:

• Make sure all food products are consistently prepared and served according to recipes, portioning, and cooking standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Perform inventory and purchasing responsibilities daily.
• Receive all products in correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures.
• Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and breakfast area
• Responsible for meeting financial targets while achieving food quality and service objectives.
• Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Foster opportunities for the team to learn, grow, and develop their abilities, collaborate with your staff to create a culture and work environment founded on respect.
• Continually strive to develop your staff in all areas of managerial and professional development as well as in food education.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
• Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house-training programs.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and offer positive solutions to issues.

What You Bring

• Minimum 3 years of experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens.
• Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, and preparation, menu concept, design, food costing, and people management.
• Excellent interpersonal communication skills that foster positive working relationships with all teammates.
• Able to work with PR and Marketing in the creation of campaigns and budgets.
• Flexible schedule, available to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification, Alcohol Awareness Certification (if applicable).
• · Previous knowledge of systems: ProfitSage, Micros, Toast, Restaurant 365, Kronos, MS Office Suite

• · Ability to satisfactorily communicate in English with guests, Management and co-workers to their understanding and provide legible communication.

Job Type: Full-time

Pay: $100,000.00 - $120,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Employee discount
• Health insurance
• Paid time off
• Referral program
• Relocation assistance
• Vision insurance

Schedule:

• 10 hour shift
• Holidays
• Weekend availability

Supplemental pay types:

• Bonus pay

Ability to commute/relocate:

• Marathon, FL 33050: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location

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