Executive Chef

Job Locations Summer Resorts : Caribbean (including Florida)
Job ID
2016-1097
Category
Culinary

Mission

  • Responsible for the budget and optimize production through good management and organization
  • Supervise restaurant kitchen operations and maintain food preparation handling and correct storage standards
  • Recognize superior quality products, presentations and flavors
  • Follow proper handling and right temperature of all food products
  • Prepare and cook foods of all types, depending on local cultures and flavors
  • Guarantee hygiene, safety and food quality for all restaurants
  • Adapt team organization, production, distribution, stocking and transportation according to infrastructure and available resources
  • Establish and update menus depending on budgets and occupancy
  • Participate in contract drafting for special groups and events
  • Participate in the selection of local goods and products
  • Conceive new display options depending on daily themes and events in partnership with Events Manager and F&B Manager
  • Plan staff schedules according to production needs
  • Organize and inspect cleaning of premises and equipment

Requirements

  • 3+ years’ experience in the culinary field as Executive Chef or Sous Chef
  • Degree in culinary arts preferred
  • Strong management and communication skills
  • Other spoken languages a plus

 

The All-Inclusive Career

 Compensation package includes:

  • 6 months contract (renewable)
  • Round trip airfare covered
  • Room & board provided
  • Full access to all resort amenities
  • Competitive salary and healthcare package

 

Benefits

 What’s in it for you?

  • Chance to be part of a multicultural team from around the world
  • Opportunity to grow fast professionally as a manager
  • Opportunity to travel the world in exotic locations
  • Discover new skills and talents
  • Share a lifestyle with international guests.

 

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