Position: Executive Chef – New Restaurant within Resort
About: Oversee kitchen operations, develop and execute innovative menus, manage inventory, ensure food safety, and maintain kitchen order. Responsible for hiring and training kitchen staff and ensuring kitchen cleanliness and compliance with health regulations.
Requirements: 7+ years of experience as an Executive Chef (including in-flight catering experience), culinary expertise across cooking methods, and experience managing budgets, inventory, and staff. Physical stamina for long hours and compliance with food safety standards are essential.
Benefits: Competitive salary, dental and medical coverage, paid time off, and incentive bonuses for high performance.
