Reports to: Director of F&B
The Resort Chef position manages the kitchen staff in the procurement, production, preparation and presentation of all food service outlets for the resort in a safe, sanitary work environment which conforms to all standards and regulations. Directing a team to ensure that quality and service standards are met. Implement and maintain a service and management philosophy, which serves as a guide to respective staff. The Resort Executive Chef will create and maintain a culinary experience for our Restaurant, Catering, and other Food & Beverage operations. This individual will implement processes and control to help the culinary department meet and exceed their financial goals. The Resort Executive Chef will provide a safe and structured work environment by adhering to and enforcing all resort policies.
Qualifications & Experience:
5-years experience as a Head/Executive Chef or Executive Sous Chef required.
January 16, 2019