Break from Convention in a World-Class Destination

The Executive Chef will coordinate all culinary activities and develop/manage kitchen staff for this high-volume property. Successful candidate must have excellent culinary and direct supervision / management skills, including purchasing, creative menu + production recipe development, control / track food & labor costs, P&L accountability + contract-managed service experience. Successful candidate must have strong written and verbal communication and organizational skills, professional presentation, able to work independently in a team environment. Minimum 5 - 8 yrs high-volume hotel, convention center or other resort experience required. Professional certification a plus. Excellent attendance with the ability to work a variable event-driven schedule including many nights, weekends and holidays and the ability to manage effectively in a diverse, fast-paced environment w/ focus on delivering highest level of customer satisfaction is essential.

The Catering Sales Manager will be responsible for the planning, budgeting, and execution of catering functions while maintaining the highest standards of guest service, compliance, and presentation. The Catering Sales Manager will coordinate work assignments, and assist with the planning of menus and food utilization. The position requires knowledge of principals and processes involved in high-volume banquet/catering planning, coordination, and execution. This includes strategic planning, resource allocation, labor modeling, leadership techniques, and a working knowledge of food production methods. If you have high-volume experience and the ability to manage successfully in a diverse, fast-paced environment with a focus on delivering a world-class level of customer service, we'd love to talk to you!

The Sous Chef will be responsible for the planning, budgeting, and execution of catering functions while maintaining the highest standards of guest service, compliance, and presentation. The Sous Chef will coordinate work assignments, and assist with the planning of menus and food utilization. The position requires knowledge of principals and processes involved in high-volume banquet/catering planning, coordination, and execution. This includes strategic planning, resource allocation, labor modeling, leadership techniques, and a working knowledge of food production methods. Strong catering background as well as high-volume restaurant experience is required. Excellent attendance with the ability to work a variable event-driven schedule including many nights, weekends and holidays and the ability to manage effectively in a diverse, fast-paced environment w/ focus on delivering highest level of customer satisfaction is essential.