Executive Chef
Property Name:
Wyndham Grand Orlando Resort Bonnet Creek
Job Title 
Executive Chef
Location: 
Florida-Orlando
Company Name: 
Wyndham Hotel Group
City: 
Orlando
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Yes
Accommodation: 
No
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.
The 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.
The 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.





Education & Experience: 
  • A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
  • Previous supervisor responsibility is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
 
Physical requirements:
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
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