Position: Executive Chef job
About: The Executive Chef’s essential purpose is to plan, prep, set up, and provide quality service in all areas of food production for menu items while complying with brand standards and company policies. This is a hands-on position responsible for the overall success of all culinary and food operations for the hotel.
Requirements: Food Handler’s License; Must be able to use computer system; Excellent customer service skills; Ability to work independently and with others; Ability to lift/carry up to 40 lbs.; Excellent communication skills; Ability to give and follow verbal and written instructions; Attention to detail; Ability to multitask; Displays good initiative; Must be able to work flexible schedule, including weekends and various shifts; At least 2 years Chef experience; Formal training a plus; Ability to supervise and motivate employees; Excellent leadership skills; Associates/bachelor’s degree in culinary arts preferred, not required; At least two years’ experience with increasing responsibility in Restaurant supervisory experience, responsible for high quality food production and related food operations; Knowledge of culinary/outlet operations, including marketing plans, security and safety programs, personnel and labour relations, quality assurance programs, and long-range planning; Completes required training as scheduled; Use discretion. Must demonstrate positive attitude and professional
Benefits: Safety equipment provided, 401(k) match, Onsite gym access, Employee meal benefits, Paid time off
