Key Responsibilities: • Oversight of multi-restaurant level culinary operations, including menu updates, standardized recipes, and sanitation. • Development and implementation of policies and procedures for food and beverage service, ensuring employees meet service standards. • Strategic planning and operational management to deliver high-quality food and beverage services. The ideal candidate will have strong financial acumen, exceptional leadership and interpersonal skills, and in-depth knowledge of food safety standards and industry best practices. A bachelor's degree in a relevant field is required, along with at least 15 years of experience in executive chef or director roles, demonstrating a proven track record in culinary management.
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