Executive Chef and Leader
2 days ago
About Us:
We pride ourselves on providing exceptional dining experiences for our guests, and we are committed to maintaining the highest standards of food quality, presentation, and consistency.
Key Responsibilities:
- Create menus that showcase your creativity and expertise.
- Manage kitchen operations, including inventory, ordering, and staff scheduling.
- Train, mentor, and supervise kitchen staff to foster a positive work environment.
- Maintain compliance with food safety and sanitation standards.
- Collaborate with hotel management to align culinary offerings with guest preferences and market trends.
- Control food costs and ensure effective budget management.
- Develop and implement strategies to improve customer satisfaction and loyalty.
- Participate in special events, promotions, and marketing initiatives.
Requirements:
- High School Diploma or equivalent is required.
- Three or more years experience as Sous Chef or Executive Sous Chef in a hotel or restaurant is preferred.
- Exceptional culinary skills and passion for creating memorable dining experiences.
- Strong leadership and team-building abilities.
- Excellent organizational and time management skills.
- Knowledge of current culinary trends and willingness to innovate.
- Strong communication and interpersonal skills.
- Commitment to maintaining high standards of food safety and sanitation.
Benefits:
- Disability Insurance
- Dental Benefits
- Vision Benefits
- Health Insurance Benefits
- Life Insurance
- Family Medical Leave
- Paid Holidays
- Paid Sick Days
- Job Training
- Hotel Discounts
The estimated salary for this position is $80,000 - $100,000 per year.
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