We are looking for a hands-on chef who is creative and proficient in all aspects of food preparation. The chef will recruit, train and manage a staff of 10 people or more, establish work schedules and assess staffs’ performance, supervise/coordinate all related culinary activities, estimate food consumption, purchase food, plan menus, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. The chef is responsible for providing top-quality products and service while managing within the budgeted labor, supply and cost of goods guidelines. He/She will prepare guest meals and work closely with the Resort Executive Chef and other outlets within the company and is also responsible for remedying problems or complaints from guests, performing administrative duties and attending essential meetings. The ability to present a professional manner and maintain composure during pressure situations is a must. Work shifts will vary based on business levels and necessary job tasks, including mornings, nights, weekends, and holidays, with more time being needed during periods of extremely heavy business.