Position: Chef de Cuisine
About: Assist the Executive Chef in operating and managing the hotel kitchen with a focus on Food & Beverage outlets, ensuring high-quality standards and strict adherence to inventory and budget management. Supervise food production for various outlets and maintain compliance with sanitation regulations and hotel standards. Collaborate with the Executive Chef on assignments, business levels, and operational information. Ensure proper storage procedures, minimize waste, and work toward achieving forecasted food costs. Responsible for providing innovative and high-quality food products in coordination with the Director of Restaurants.
Requirements: High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene certificate; three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant; Food handling certificate preferred
Benefits: health insurance, dental insurance, 401(k)
