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Executive Chef
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- The Executive Chef is responsible for directing and over-seeing the entire food service operations, throughout the property.
- This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.
- Hotel, Restaurant, Spa and Retail Discounts at Our Portfolio of Hotels
- Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
- Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events.
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