Location: HCG BELOIT

Department: HCG-BEL F&B Administration

Summary:

SUMMARY: The Executive Chef is responsible for monitoring all culinary standards within the operation including kitchen areas, food preparation, and management of menus. All of which ultimately enhances every interaction for our guests and employees; customer service is our top priority for both internal and external guests.

MINIMUM QUALIFICATIONS: (REQUIRED KNOWLEDGE & EXPERIENCE)

1. Degree from Culinary or Hotel school.

2. Minimum of 3-5 years previous experience as an Executive Chef in a large, full service hotel and restaurant or 5-7 years as an executive Sous Chef.

3. Must have dependable transportation, valid driver’s license and liability insurance.