Executive Chef

Job description

Overview This position is responsible for directing and overseeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance of culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems. Responsibilities: - 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, room service, banquets, catering, themed/special events, and employee meals. - Formulates and implements procedural guidelines, policies, and standards on the overall food operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses cost controls. - Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation...