Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits
Job Summary
Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.
Responsible for selection, development and retention of talented culinary staff, ensuring financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently.
Creates menus as needed for events, custom events, daily features and so on, and identifies and communicates successes and best practices to Regional Chef and/or VP Food & Beverage.
Matching Summary
Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.
Skills & Requirements
Must-have
Direct and coordinate culinary department
Lead the culinary team
Maintain operational standards
Maximize profits
Ensure financial targets are met
Kitchen cleanliness and sanitation
Nice-to-have
Anticipating needs
Forging connections
Elevating experiences
Grateful spirit
Humble heart
Respect for one another
Key Requirements
Previous experience in a Chef leadership role
High school diploma or equivalent
Bachelor’s degree, Culinary degree or certificate preferred