Requirements:

Creative and innovative culinary skill while meeting property financial goals A teacher of the importance of consistency in preparation and presentation Thorough knowledge of food handling and preparation techniques Experience in production of large banquets and special events Instill safety and sanitation habits in all associates Current on new products, presentations, and technical execution Strong inventory and cost control with an understanding of finding solutions 2 years of culinary experience with no less than 1 years as a Sous Chef at a high-quality operation

Leadership Requirements

Proven leadership to associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation Communicates goals and expectations and inspires associates to achieve goals and advance careers Build moral and spirit Demonstrate ability to lead by example Participative management style, led by example Instill a guest service attitude in all employees

Managerial and Business Skills:

Clear and concise written and verbal skills. Heavy client interaction required Excellent organizational and time management skills Strong budgetary, forecasting, and cost control skills Ability to consistently produce profit expectations Basic knowledge of Micro Soft Word, Excel, and E-mail

EOE/M/F/D/V