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Executive ChefDescription: Objective: Ensures the efficient operation of all food production areas. Constantly analyzing cost and quality of food production. Knows how to maintain within his/her set budget and adhere to time management; Assures on-going training and that the high standards set by the Corporate Office are followed.<br /> - Assures safe, quality food products and complete guest satisfaction. Responsible for implementing and maintaining all standards set by the Corporate Office. - Professional Experience and Education: - Advanced Culinary Skills. - Leadership Experience. - Requires a minimum of 10 years in the profession (Quality Hotels and Restaurants) Requirements: Apply |