Position: Chef de Cuisine – The Hay-Adams starting salary: $85,000+, based on experience
About: Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets. Guarantees that high quality standards will be consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget.
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.
