Description
The Executive Chef will plan and manage the hotel kitchen, including procurement, production, preparation, presentation, staffing, hiring, training, budgeting, menu development, sanitation, and food and beverage operations. The role requires at least two years of post-high school education, five years of related employment experience, hotel experience preferred, and advanced knowledge of food and hospitality management. Compensation is $75,904.99 to $91,412.47 annually, with medical, dental, vision, retirement, and other benefits.
