Position: Executive Chef – New Restaurant within Resort
About: Oversee kitchen operations, design and implement creative menus, manage inventory, uphold food safety standards, and maintain organization. Recruit and train kitchen staff while ensuring cleanliness and adherence to 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.
