The Executive Chef is responsible for the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations

The ideal candidate for this position

• Associate degree in culinary arts or equivalent apprenticeship. 
•  Minimum five (5) years experience in a first class hotel/resort or restaurant. 
•  Ability to communicate effectively.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Manage strict ordering, inventory and quality control of all incoming food from our distributors.
• Hire, Train, and Guide Kitchen Staff.
• Ensure all of the kitchen equipment is in clean, operating condition and manage kitchen supply levels.
• Comply with nutrition and sanitation regulations and safety standards
• Nurture a climate of cooperation and respect between co-oworkers

Skills

• Experience as Head Chef
• Ability to delegate responsibilities and monitor progress
• Good communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off