This position is responsible for directing and over-seeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and working the line multiple days a week. 

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program.
• Paid time off/sick time
• Participation in a 401(k) plan with a company match.
• Team member free room night program.

• 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 restaurant, 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.
• Develops standards, processes, and tools to assist in delivering consistent culinary products.
• 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 develops and administers formal quality assurance processes. 
• Maintaining coverage of the line and working those shifts as needed. 

Prior experience as a lead Cook or Chef. Excellent verbal and written communication skills. Possess strength in training and team building programs. Ability to multi-task and oversee multiple property Culinary departments. Must have the background, knowledge, and ability to implement 4-5 star standards. Must have experience in the process of creating and implementing successful new concepts.