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Chef De Cuisine - Starting at 80K
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Full-time
- The Chef de Cuisine will direct enhance and refine the culinary experience through driving quality innovation execution and consistency in the resort restaurant.
- As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts.
- Minimum of three to five years experience as Sous Chef or one to three years of experience as a Chef de Cuisine with similar restaurants in terms of delivering quality and expectations of excellence.
- The current scope of menus includes: Breakfast Lunch Dinner Happy Hour Bar and Sunday Brunch.
- Work closely with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences through promoting quality consistency and overall satisfaction of the resort restaurant through providing a relevant dining experience.
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