Executive Chef - 20Th Hole

Job Overview: This Executive Chef at Black Desert Resort leads our culinary team at the resort’s casual and comfortable restaurant called 20th Hole which requires a passion for American comfort food and a flair for creating an exceptional dining experience.

The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence. Job Specification: Onsite: Black Desert Resort Shift & Schedule Availability:

Year Round / Full Time The budgeted range starts at $75,000 - $90,000 plus incentive bonus. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Job Responsibilities but not limited: Develop and maintain a menu that celebrates American comfort food classics, focusing on quality and locally sourced ingredients. Lead and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently.

Work closely with local suppliers to source the freshest ingredients, showcasing the region’s best produce. Manage kitchen operations, including staff scheduling, training, and development. Ensure compliance with health and safety regulations in the kitchen.

Collaborate with the restaurant manager to align the culinary and overall business objectives of 20th Hole. Create a memorable brunch experience for weekend golfers and guests, featuring a mix of breakfast favorites and selections from the all-day menu. Manage the P&Ls, forecasting, and kitchen budget including food cost control and inventory management.

Continuously innovate and update menu offerings based on guest feedback and current culinary trends. Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant. Demonstrated ability in creating innovative and appealing menus.

Strong leadership and team management skills, with a track record of training and motivating staff. Excellent organizational, time management, and multitasking abilities. Proficiency in various cooking methods, ingredients, equipment, and procedures.

Knowledgeable in food and labor cost management. Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers. Ability to work flexible hours, including nights, weekends, and holidays. Compensation details: 75000-90000 Yearly Salary PIdd7b7bf1cb6f-25405-34371269