Position: Executive Chef job
About: Responsible for overseeing the daily kitchen operations, ensuring high-quality food production and maximizing financial performance while promoting guest and employee satisfaction. Leads and manages all food-related functions in a bustling hospitality setting, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
Requirements: High school diploma or GED; 6 years experience in 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 culinary, food and beverage, or related professional area.
Benefits: relocation assistance offered, comprehensive health insurance, employee discount on food and beverages
