Executive Chef — Lead Menus, Teams & Fine Dining

The Quail; Carmel (IN); Sur place; USD 115 000 - 125 000; Plein temps

Résumé du poste

The Quail seeks an Executive Chef to join our renowned team at Carmel Valley. You will lead all food production for the hotel's restaurants, banquets, and outlets, ensuring quality and consistency across menus.

Ideal candidates have a culinary education or equivalent, 4+ years in restaurant kitchens, and at least 3 years as Executive Chef; must work weekends, evenings, and holidays. Eligible to work in the United States.

Qualifications

• Minimum 4 years of restaurant kitchen experience; 3 years as Executive Chef preferred.
• Passion for cooking and dining experience.
• Available to work weekends, evenings, and holidays.

Responsabilités

• Oversee all food production for restaurants, banquets, and outlets.
• Maintain highest professional food quality and sanitation standards.
• Develop menus for 2 outlets, banquets and seasonal events.
• Manage labor budgets and staffing levels to meet service, operation, and financial objectives.
• Hire and train kitchen staff, including Sous Chef, Cooks and Stewards.

Connaissances

Kitchen experience

Staff training

Availability weekends/evenings/hols

Formation

Culinary education or equivalent

Description du poste

The Quail seeks an Executive Chef to join our renowned team at Carmel Valley. You will lead all food production for the hotel's restaurants, banquets, and outlets, ensuring quality and consistency across menus.

Ideal candidates have a culinary education or equivalent, 4+ years in restaurant kitchens, and at least 3 years as Executive Chef; must work weekends, evenings, and holidays. Eligible to work in the United States.