Experience in a major hotel and/or hotel company a plus. Must have experience in a volume operation, and come from a quality food background with multiple restaurant outlets.
Planning and production of meals, procurement of food supplies and kitchen equipment, supervising and coordinating kitchen personnel, and ensuring quality standards. Also responsible for enhancing the food product and effecting changes in response to marketplace and guest needs to ensure the profitable operation of the Food and Beverage Department.
Completion of a high school diploma or equivalent, and a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Must have 5 years of experience as an Executive Chef in a Four- or Five-Diamond hotel with sizeable conference and banqueting facilities, including previous supervisory experience.