Role OverviewLead the kitchen operations of a poolside restaurant at a resort, creating fresh menus, inspiring a team, and delivering exceptional culinary experiences. Collaborate with the Executive Chef and Executive Sous Chef on menu development and team management. Ensure food safety, sanitation, and Ecosure standards.
What You Will Do
Daily kitchen operations, menu development, team management, inventory management, cost controls, equipment maintenance, and guest experience delivery.
Why It Might Be a Fit
You will thrive in a high-volume, high-expectation resort environment with a passion for culinary leadership, team development, and exceptional guest experiences.
Requirements
- 3+ years of progressive culinary leadership experience
- Proven ability to lead and develop diverse culinary teams
- Excellent communication, organization, and problem-solving skills
- Ability to thrive in a high-volume, high-expectation resort environment
Benefits
- Salary range: $97,400 - $155,600
- Opportunity to create fresh, innovative menus
- Chance to inspire a talented culinary team
- Exceptional culinary experiences for guests
]]>