The Executive Chef leads all culinary operations, overseeing menu creation, food preparation, and kitchen staff management. The role is responsible for exceptional food quality, consistency, and presentation, as well as high standards of cleanliness and safety. The Executive Chef develops memorable dining experiences for hotel guests and reports to the Food & Beverage Operations Manager or Director of Food & Beverage. The posting lists a salary of $80,000–$85,000 plus benefits.
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Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed