The ideal candidate is a seasoned chef with a background in managing multiple outlets for a hotel or resort. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. ResponsibilitiesManage finances for kitchen operationsProduce quality foodOversee menu creationTrain junior personnelQualificationsAssociates degree in Culinary Arts5+ years of kitchen management experienceExperience in leading and supervising junior chefsExperience working within budget constraints