Position: Executive Chef job
About: Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Requirements: Experienced in high volume catering with hotel top brands and fine dining; Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork, and exceptional customer service; Current on all culinary trends and active in furthering his/her own culinary development; Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals; Proven financial planning skills with the ability to analyze data and trends and implement strategies for improvement; Fully supportive of and cognizant of all Driftwood corporate programs; Experience and comfort with television and other media promotional venues; Computer literate
Benefits: Disability insurance, Health insurance, Dental insurance, 401(k), Flexible spending account, Paid time off, Employee assistance program, Vision insurance, Life insurance
