Description
The Executive Chef will lead kitchen operations for a hotel dining operation, overseeing food preparation, safety, menu development, inventory, cost controls, financial performance, hiring, training, scheduling, and staff management. The role requires at least five years of senior culinary experience, strong kitchen leadership, food safety certification, and a high school diploma or equivalent; formal culinary training, bilingual English-Spanish fluency, and hotel or food-and-beverage experience are advantageous. The posting does not identify the hiring organization, location, salary, posting date, work arrangement, or benefits details beyond general excellent benefits.
