Description
The Food and Hospitality Division Chef plans, directs, and coordinates food management for clubs and mobile units, supervising chefs and cooks while overseeing menu planning, recipe development, cost control, sanitation, food presentation, and employee training. The role also manages food-service budgets, schedules, performance, safety, security, customer service, and long-range operational plans, reporting to the Clubs General Manager. Applicants need at least three years of progressively responsible chef experience in a food-service operation or five years in a high-volume operation, along with culinary, cost-control, sanitation, recipe-writing, and customer-service skills.
