Join a renowned resort team as an Executive Sous Chef, overseeing culinary operations in a vibrant hospitality setting.
Responsibilities include developing menus, managing food costs, supporting staff recruitment and development, ensuring food safety standards, and collaborating with front-of-house teams to enhance guest satisfaction.
Qualifications required are at least 10 years of culinary experience, 3 years of supervisory roles, ServSafe certifications, and a valid driver’s license.
Skills include proficiency in Microsoft Office, excellent communication, organization, time management, and the ability to work with diverse cuisines.
Physical demands involve frequent reaching, standing, walking, and handling equipment, with exposure to various environmental conditions.
Benefits include competitive wages, health coverage, 401K, paid time off, and employee perks.
Equal opportunity employer committed to diversity and inclusion.