Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
Develop creative menus that are in sync with current market trends
Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
Lead and manage team member recruiting, training, development, scheduling, and assignments
Execute, maintain, and monitor quality control systems to protect food integrity
Drive compliance with health, safety, and industry regulatory agencies
Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance

Requirements

Associate’s or bachelor’s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living
Computer skills including word processing, spreadsheets, email, and ordering platforms
A passion for food, a desire to grow, and a work ethic that supports both
Must be willing to relocate for promotion opportunities

Benefits

Paid time off (vacation and sick)
Medical, dental, and vision insurance
401(k) with employer match
Employee Assistance Program (EAP)
Career development and ongoing training

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools

menu developmentquality control systemsrecipe costinginventory managementfood safetysanitation principlesproduction planningbudget complianceschedulingpayroll management

Soft Skills

leadershipteam buildingcommunicationmorale fosteringpassion for foodcustomer satisfactiontraining and developmentrespectcreativitywork ethic

Certifications

Associate’s degreebachelor’s degreeculinary program certification