Position: Executive Chef job
About: Accountable for overall success of the daily kitchen operations, leading a team to ensure high-quality food service in a fast-paced and dynamic hotel environment. Responsibilities include overseeing food preparation areas such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like dish room and purchasing.
Requirements: High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
Benefits: employee discount on food and beverages, 401(k), flexible work schedule, comprehensive health insurance, relocation assistance
