The ideal candidate brings:5 to 10 years of related culinary experienceAdvanced knowledge of culinary operations and food & beverage managementExperience leading, coaching, and developing a culinary teamExperience in both a la carte dining and banquets or events; hotel experience a plusA visible, energetic, hands-on leadership style during serviceStrong understanding of food costs, labor management, budgeting, and forecastingExcellent communication, organization, and problem-solving skillsA commitment to food quality, sanitation, safety, and exceptional guest experiencesPost-high school culinary or related education is preferred. Reporting to the Food and Beverage Director, you will work collaboratively with the Director, the General Manager, and the property leadership team on menu development, food and labor cost analysis, management of departmental budgets, improving profitability, maintaining appropriate production levels and pars, and ensuring a consistently exceptional product.