Reports to: Director of Food & Beverage
Lead the Culinary team and manages the kitchen staff in the procurement, production, preparation and presentation of all food service outlets for the hotel in a safe, sanitary work environment that conforms to all standards and regulations. The Executive Chef will execute profitable, competitive, and quality products.
Education & Experience
NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates form their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
March 18, 2021