Description
The full-time, in-person Hotel Executive Chef is responsible for planning, preparing, setting up, and serving quality food in hotel outlets, maintaining kitchen sanitation and equipment standards, and directing, training, and monitoring kitchen staff. The role also handles guest complaints, supervises employees, and requires at least three years of line-cook experience plus prior supervisory experience. Compensation is $70,000 with a 10% bonus, and benefits include health insurance, a 401(k), paid time off, paid holidays, hotel discounts, complimentary stays, and a meal per shift.
