Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef
Job Summary
Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef.
Assist the Executive Chef in preparation of financial forecasts and budgets; instrumental in taking steps to assist the division in exceeding Food and Beverage financial targets.
Training and development of culinary team members with emphasis on team leads, food presentation and preparation methods.
Matching Summary
Oversees daily kitchen operation and sets direction of culinary department in conjunction with the Executive Chef.
Skills & Requirements
Must-have
Oversee daily kitchen operations
Financial forecasting and budgeting
Inventory control and ordering
Guest satisfaction scores
Menu development and implementation
Health and safety compliance
Nice-to-have
Innovative and passionate teams
Support growth and learning
Creative flair
Team player and motivator
Key Requirements
Minimum 3 years leadership experience
Luxury, high volume hotel experience
Executive Sous Chef or Senior Sous Chef/Chef de Cuisine