Position: Executive Chef job
About: This role is accountable for the overall success of the daily kitchen operations, exhibits culinary talents by performing tasks, leads the staff, and manages all food-related functions in a hotel setting. The position works to improve guest and employee satisfaction while maximizing financial performance. Responsibilities include supervising all kitchen areas to ensure high-quality food and overseeing food preparation areas, banquets, room service, restaurants, bar/lounge, and employee cafeteria.
Requirements: High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area. Must have strong leadership, communication, and organizational skills.
Benefits: relocation assistance
