• Assists the Sous Chefs in ensuring the quality, consistency and production in all areas of responsibility in the kitchen.
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
• Works with the F&B team to improve guest and employee satisfaction while maintaining the operating budget.
• Must ensure sanitation and food standards are achieved.
• Develops and trains team to improve results.

At a minimum: TSO 3rd degree

• Production and process technology (Food handling) or equivalent by experience. The ideal candidate is:
• Creative, organized and result driven,
• Responsible and independent,
• A team-player with a strong focus on our customers,
• Flexible Languages: English & French are a must, Dutch is a plus.