Description
The client is hiring an Executive Chef to lead food ordering, preparation, production, and control across the hotel’s food outlets and banquet facilities. The role oversees food quality and consistency, menu development, food and beverage profitability, staffing, hiring and firing, regulatory compliance, operating expenses, margins, and continuous improvement. It requires three years of experience as an Executive Chef, Executive Sous Chef, or CDC, management experience, experience at properties of similar size and quality, Microsoft proficiency, and a verifiable record of improving food-department metrics and guest satisfaction; a culinary school graduate is preferred.
