Position: Restaurant Executive Chef
About: The hotel is seeking a dynamic and experienced Chef to lead the culinary functions, creating top-quality dining experiences for guests while ensuring compliance with safety and sanitation regulations. As the culinary leader, the Chef will be responsible for menu development, staff management, inventory control, and maintaining profitability in the Food and Beverage Department.
Requirements: Associates of Culinary Arts or Business Administrative; experience in managing daily food preparation, kitchen staff, and food safety regulations; knowledge of health department regulations, HACCP, and food safety SOPs; proficiency in menu development and cost control; strong leadership and organizational skills
Benefits: health insurance, dental insurance, vision insurance, short- and long-term disability insurance, life insurance, 401(k) retirement plan, paid time off including vacation, holidays, and sick leave, tuition reimbursement, employee assistance program (EAP), complimentary and discounted rooms
