Head Chef

The Head Chef will lead and manage all restaurant operations and hotel in-room dining in partnership with the General Manager to offer a world-class culinary experience. The role will require the Head Chef to be the expert of JAG standards, create innovative and authentic menus, and develop a team of leaders that are prepared and qualified to move upward in the organization.

Requirements

• Minimum 5+ years of sous chef experience and 10+ years of kitchen experience
• Luxury Hotel experience desired
• Culinary degree preferred
• Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations)
• Developed communication skills, both verbal and written
• Ability to maintain compliance with all local, state and federal laws and regulations
• Ability to supervise, train and motivate multiple levels of employees
• Extensive knowledge of food industry, restaurants and competitive markets
• Basic knowledge of revenue management

Benefits

• Competitive salary
• Benefits package
• Opportunities for career advancement