Executive Chef - Rebelle Restaurant

Description

Stefan Bowers creates masterful seafood dishes at the award-winning upscale restaurant in San Antonio, Rebelle, located inside our luxury hotel. Experience fine dining surrounded by ornate wooden staircases, Italian marble bars and funky chandeliers.

Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members

• Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards.
• Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement.
• Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands.
• Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards.
• Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail.
• Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested.
• Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes.

• Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 5 years' leading culinary operations as an Executive Chef.
• Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience.
• Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience.

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)