Position: Executive Chef job
About: The purpose of the Executive Chef is to coordinate, supervise and direct all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels.
Requirements: A 2 year, 3 year, or 4 year culinary degree and at least 5 years of progressive experience in a hotel or a related field; Previous supervisory experience is required; Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations; Ability to read, analyze, and interpret general business and hotel reports; Ability to write reports, business correspondence, and procedure manuals; Ability to use various computer programs such as Word, Excel and Outlook.
Benefits: Competitive salary, Health insurance, Paid time off, Professional development opportunities, Employee discounts
