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Executive Chef
(Chefs/Kitchen)
Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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Line Cook
(Chefs/Kitchen)
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
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Night Auditor
(Guest Services)
The primary duties of the night auditor are to check front office, restaurant and bar accounting records for accuracy, post and balance charges and settlements in a timely and efficient manner and compile information for the financial records. Assist guests with check-in & check-out processes, provide guests with hotel services information, and accommodate guests during their stay in an attentive, courteous and friendly manner.
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Food & Beverage Manager
(Food & Beverage)
The Food & Beverage Manager is responsible for managing the direction and organization of all activities and services of the Food & Beverage Division and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel. Fostering a dynamic atmosphere and a rewarding experience for both guests and Team Members is paramount, while delivering profitable results to owners and investors.
careers.driftwoodhospitality.com/doubletree-miami-north/jobs
