Role OverviewThe Executive Chef will lead a dynamic team in delivering exceptional service in a beautiful setting, ensuring memorable experiences for guests. The role involves menu development, food purchasing, preparation, and maintenance of quality standards, as well as managing employees and training in cooking, preparation, and sanitation.
What You Will Do
The Executive Chef will be responsible for all kitchen functions, including menu development, food purchasing, preparation, and maintenance of quality standards, managing employees, training in cooking, preparation, and sanitation, and ensuring that all food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Why It Might Be a Fit
The ideal candidate will have working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management, and will be able to direct and maintain a safe and secure environment and operation.
Requirements
- Working knowledge in Food and Beverage operations
- Understanding safe food handling procedures and processes
- Extensive culinary skills and knowledge
- Ability to negotiate, organize, delegate and prioritize work under pressure
- Proficient with MS Word, Excel, Outlook, and POS systems
- Excellent written and verbal communication skills
Benefits
- Competitive salary
- Benefits package
- Opportunities for professional growth and development
- Collaborative work environment
- Recognition and rewards for outstanding performance
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