Position: Executive Chef – New Restaurant within Hotel
About: Lead the kitchen team in developing and executing a California-Mediterranean-inspired menu, managing food inventory, enforcing food safety, and ensuring quality across high-volume operations. Collaboration with other departments to enhance guest experience and adaptability for unexpected challenges are key.
Requirements: Several years in a high-volume kitchen, managing teams of 25+ staff, with experience in fine dining and upscale settings. Strong leadership, organizational skills, and a dedication to local, sustainable ingredients.
Benefits: Competitive pay ($90,000 – $110,000), bonuses, paid time off, health, dental, and vision insurance, and discounts on dining, hotel, and retail.
