Wyndham Grand Bonnet Creek Orlando Resort, a 400-room luxury resort in the Bonnet Creek Resort complex adjacent to Walt Disney World
® at Lake Buena Vista, Fla. is searching for an Executive Sous Chef.
The hotel's Spanish Mediterranean architecture, designed by HHCP Architects of Maitland, Fla., will be reminiscent of the historic Flagler-era resorts of St. Augustine. The design calls for a 7,000-square-foot Wyndham Blue Harmony ™ spa and fitness center; 20,000 square feet of flexible meeting and conference space including an 8,000-square-foot main ballroom designed for groups up to 600; a full-service specialty restaurant; three-meal restaurant; pool bar and grill; lobby bar; and the Wyndham brand's new combination café, barista and food mart. Preference will be given for candidates who have pre-opening experience.
Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.