Description
The Executive Chef will oversee the kitchen and multiple banquets and catering programs at Rock Creek Resort, including food quality, sanitation, safety, menu development, inventory, labor and food costs, and staff supervision. The role requires a culinary arts degree or equivalent training, at least seven years of industry experience, and at least two years of culinary management experience in a similar environment, along with food-handler licensing and availability for weekends, evenings, and holidays.
