
Executive Chef/Head Chef
1 day ago
**Job Description:**
This position oversees the daily food production in any section of a kitchen, including Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen. The ideal candidate will have excellent leadership skills, strong communication and problem-solving abilities, as well as knowledge of culinary terms and company recipes.
- Directs, coaches, supports, supervises, and evaluates all direct reports with the Sous Chef.
- Maintains recipe folders in immaculate condition.
- Responsible for follow-through on requests within their area of responsibility.
Required Skills and Qualifications:
The ideal candidate will have a minimum of 8 years of experience in an upscale hotel or resort, with at least 2 years as a Chef de Partie. A culinary school degree is required. Strong management, communication, and interpersonal skills are essential, as well as superior customer service and teambuilding skills.
- A minimum of 8 years of experience in an upscale hotel or resort.
- Culinary school degree.
- Strong management, communication, and interpersonal skills.
- Superior customer service and teambuilding skills.
Benefits:
This position offers a dynamic and multicultural work environment with opportunities for growth and development. The ideal candidate will be able to oversee various sections of the kitchen, control production levels, and recommend improvements.
- Dynamic and multicultural work environment.
- Opportunities for growth and development.
- Ability to oversee various sections of the kitchen.
- Control production levels and recommend improvements.
Others:
The ideal candidate will be able to maintain and ensure that Public Health standards are followed according to company expectations. They must also be able to prepare daily electronic food requisitions and report discrepancies to their supervisor.
- Maintain and ensure that Public Health standards are followed.
- Prepare daily electronic food requisitions.
- Report discrepancies to their supervisor.
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