This position is responsible for directing and overseeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance of culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems.

• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devises innovative product offerings for a variety of venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals. 
• Formulates and implements procedural guidelines, policies, and standards on the overall food operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses cost controls.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.
• Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
• Guides and supports the culinary team in the implementation and adherence of company standards, processes, and systems. Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• In partnership with the Director of Food & Beverage and Food & Beverage Manager develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

• Prior experience as an Executive Chef in both the restaurant and the banquet/catering operations is a must
• Excellent verbal and written communication skills.
• Possess strength in training and team building programs.
• Ability to multi-task and execute multiple events.
• Must have a minimum of 4 years of Executive Chef background, knowledge, and ability to implement such standards. Must have experience in the process of creating and implementing successful new concepts.