Overview:
An Executive Chef is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu. Complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).
Responsibilities:

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.
• Graduate of an accredited culinary program is a plus.
• Effective written and verbal communication skills essential as majority of work time is spent interacting with hotel guests and staff.
• Must be able to speak English.
• Professional appearance and demeanor.
• Ability to work in a fast-paced environment.
• Minimum age requirement is 21.

EDUCATION and/or EXPERIENCE:
At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment.

LANGUAGE SKILLS:

Must be able to speak and understand English.

WHAT WE OFFER YOU:

• Multiple benefit plans to suit your needs
• Paid Time Off
• 401K
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts on dining, retail, amusements, and hotels
• Community volunteer opportunities
  Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Ensures excellence in guest satisfaction through commitment to a “Do Whatever It Takes Attitude” and a hands-on, lead by example management style.
• Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.
• Graduate of an accredited culinary program is a plus.
• Effective written and verbal communication skills essential as majority of work time is spent interacting with hotel guests and staff.
• Must be able to speak English.
• Professional appearance and demeanor.
• Ability to work in a fast-paced environment.
• Minimum age requirement is 21