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Executive Chef - Isle of Capri
Harrison Group General · Virginia Beach, VA, United States · On Site · Deleted · Rippling ATS
Job facts
| Field | Value |
|---|---|
| Company | Harrison Group General |
| Title | Executive Chef - Isle of Capri |
| Normalized title | - |
| Department / team | Independent Restaurant - 23 |
| Location | Virginia Beach, VA, United States |
| Work model | On Site |
| Employment type | Full Time |
| Salary | - |
| Status | deleted |
| ATS provider | Rippling ATS |
| Posted / first seen | 2026-01-29 / 2026-05-29 |
| Changed / last seen | 2026-05-31 / 2026-05-29 |
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| Company jobs | Active postings from Harrison Group General. | Open |
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| ATS provider jobs | Active postings observed through Rippling ATS. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Virginia Beach. | Open |
| Department jobs | Active postings in Independent Restaurant - 23. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Harrison Group General |
| Source | 51d900c9-853c-4428-9e66-ac8d99e57b74 |
| ATS provider | Rippling ATS |
Description
company
role
Isle of Capri is one of Virginia Beach’s most iconic Italian dining destinations, known for its rich history, authentic Italian cuisine, and sweeping panoramic views of the oceanfront. Located on the 6th floor of the Holiday Inn & Suites Virginia Beach, Isle of Capri features a thoughtfully curated menu complemented by an extensive international wine list of more than 260 selections. As we look toward the next chapter of this storied restaurant, we are seeking an Executive Chef who will honor its Italian culinary legacy while bringing creativity, leadership, and vision to continue elevating the guest experience and supporting future growth across our Virginia Beach restaurant operations.
Isle of Capri operates as part of Harrison Group, a 3rd generation family business that has been owned and operated in Ocean City, Maryland, since 1951. The Harrison Group operates over fifteen hotels and seven restaurants from Ocean City, Maryland, Virginia Beach, Corolla, North Carolina, and Jacksonville Beach, Florida. The Harrison Group portfolio is constantly evolving. Yearly renovations take place at all of our properties to enhance and refresh the experience for our guests. Great effort is taken to continually improve our locations, enrich our guest experience, and perfect our hospitality. Beyond our current location, the Harrison Group is always looking to the horizon for new opportunities to expand and transform other markets. Join us on our exciting journey as we continue to evolve and grow.
Job Title: Executive Chef Location: Isle of Capri - Holiday Inn & Suites Virginia Beach
Reports to : Corporate Director of Food & Beverage
Basic Purpose:
The Executive Chef of Isle Capri is responsible for overseeing the culinary operations of the restaurant. This position ensures exceptional food quality, creativity, and consistency across all menus, with a strong emphasis on Italian and Mediterranean cuisine. By leading kitchen operations, developing seasonal dishes, and maintaining a strong presence during service periods, the Executive Chef plays a critical role in shaping the hotel’s dining experience and supporting the Food & Beverage department’s overall success.
Organizational Scope:
The Executive Chef collaborates closely with the Food & Beverage Director, Restaurant Managers, Banquets, and the Front of House team to ensure cohesive execution of culinary standards and guest service. This role provides leadership to all kitchen staff across multiple outlets and works in partnership with department heads to ensure menu alignment, cost management, training, and operational efficiency. The Executive Chef maintains a leadership daily presence in the kitchen, to supervise production and service.
This role will have the opportunity to grow and support the development of other restaurant operations in our Virginia Beach market.
Essential Functions:
1. Oversee the culinary operations of Isle Capri, and collaborates with other culinary leaders within the hotel.
2. Design, test, and implement seasonal menus with a primary focus on Italian and Mediterranean cuisine.
3. Maintain a consistent daily presence in kitchen operations, to supervise execution and support line staff.
4. Manage food cost, labor cost, inventory, and procurement to meet financial targets and align with standards.
5. Recruit, train, supervise, and evaluate culinary staff, fostering a positive and professional kitchen environment.
6. Ensure compliance with all local and state food safety regulations and maintain strict adherence to sanitation standards.
7. Partner with the Food & Beverage Director to align culinary offerings with hotel-wide goals, marketing initiatives, and guest experience objectives.
8. Develop and maintain standardized recipes, production schedules, and plating guides for all outlets.
9. Oversee vendor relationships, sourcing high-quality ingredients and negotiating pricing when appropriate.
10. Collaborate with Food & Beverage Managers to ensure smooth coordination between kitchen and Front of House operations.
11. Support special events, tastings, and promotional activities by creating customized menus and ensuring high-quality execution.
12. Monitor equipment maintenance needs and coordinate with leadership to ensure kitchens remain safe, functional, and efficient.
13. Protect organizational value by ensuring compliance with company policies, maintaining food quality standards, and supporting a respectful workplace culture.
14. Perform additional culinary and administrative duties as assigned.
Education:
Culinary degree from an accredited institution preferred; equivalent relevant experience will be considered.
Experience:
1. Minimum of five years of progressive culinary leadership experience, preferably in a high-volume hotel, resort, or multi-outlet environment.
2. Demonstrated expertise in Italian and Mediterranean cuisine.
3. Experience with menu development, food costing, and labor management.
4. Previous experience supervising and developing kitchen teams in fast-paced operations.
Skills & Abilities:
1. Strong culinary technique with a passion for Italian and Mediterranean flavors.
2. Excellent leadership and team-building skills with the ability to coach and motivate staff.
3. Strong organizational and time-management abilities, capable of handling multiple outlets simultaneously.
4. Proficient in inventory systems, recipe costing, and kitchen management tools.
5. Excellent communication skills, able to collaborate effectively with F&B leadership and front-of-house teams.
6. Ability to work evenings, weekends, and holidays as required.
7. Ability to remain calm and effective in high-pressure service environments.
8. Commitment to safety, sanitation, and food quality standards.
No. of Employees Supervised:
Varies by property; typically includes all culinary staff across multiple outlets.
Travel Required:
Occasional travel for culinary events, training, or professional development may be required.
Hours Required:
Forty to fifty hours per week over a five-day period; flexibility required based on business needs, seasonal volume, and special events. Evening and weekend shifts are required.
Physical Requirements:
This role requires extended periods of standing, walking, and working in hot kitchen environments. Must be able to lift and carry up to 50 pounds. Frequent bending, reaching, and use of kitchen equipment is required. Must be able to taste, smell, and visually assess food quality. Clear communication with team members is essential.
Benefits:
$80,000 - $100,000
Performance bonus opportunity up to 20%
Beyond base pay and incentives, a variety of additional benefits significantly increase the overall value of your total compensation.
Full job record
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| Provider | rippling |
| Provider Job Key | 97e984b2-e0da-4506-953c-3cdf2682f388 |
| Title | Executive Chef - Isle of Capri |
| Normalized Title | — |
| Status | deleted |
| Active | no |
| Location Text | Virginia Beach, VA, United States |
| Department | Independent Restaurant - 23 |
| Team | — |
| Employment Type | full_time |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | VA |
| City | Virginia Beach |
| Salary Raw | — |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | — |
| Source URL | https://ats.rippling.com/harrison-group/jobs/97e984b2-e0da-4506-953c-3cdf2682f388 |
| Apply URL | https://ats.rippling.com/harrison-group/jobs/97e984b2-e0da-4506-953c-3cdf2682f388 |
| First Seen At | 2026-05-29 07:08:47Z |
| Last Seen At | 2026-05-29 07:16:23Z |
| Last Checked At | 2026-05-31 08:57:37Z |
| Last Changed At | 2026-05-31 08:57:37Z |
| Inactive At | 2026-05-31 08:57:37Z |
| Source Posted At | 2026-01-29 19:25:09Z |
| Source Updated At | — |
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"role": "<meta><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Isle of Capri is one of Virginia Beach’s most iconic Italian dining destinations, known for its rich history, authentic Italian cuisine, and sweeping panoramic views of the oceanfront. Located on the 6th floor of the Holiday Inn & Suites Virginia Beach, Isle of Capri features a thoughtfully curated menu complemented by an extensive international wine list of more than 260 selections. As we look toward the next chapter of this storied restaurant, we are seeking an Executive Chef who will honor its Italian culinary legacy while bringing creativity, leadership, and vision to continue elevating the guest experience and supporting future growth across our Virginia Beach restaurant operations.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Isle of Capri operates as part of Harrison Group, a 3rd generation family business that has been owned and operated in Ocean City, Maryland, since 1951. The Harrison Group operates over fifteen hotels and seven restaurants from Ocean City, Maryland, Virginia Beach, Corolla, North Carolina, and Jacksonville Beach, Florida. The Harrison Group portfolio is constantly evolving. Yearly renovations take place at all of our properties to enhance and refresh the experience for our guests. Great effort is taken to continually improve our locations, enrich our guest experience, and perfect our hospitality. Beyond our current location, the Harrison Group is always looking to the horizon for new opportunities to expand and transform other markets. Join us on our exciting journey as we continue to evolve and grow. </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Job Title:</strong></b><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> Executive Chef </span><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Location:</strong></b><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> Isle of Capri - Holiday Inn & Suites Virginia Beach</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Reports to</strong></b><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">: Corporate Director of Food & Beverage</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Basic Purpose:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">The Executive Chef of Isle Capri is responsible for overseeing the culinary operations of the restaurant. This position ensures exceptional food quality, creativity, and consistency across all menus, with a strong emphasis on Italian and Mediterranean cuisine. By leading kitchen operations, developing seasonal dishes, and maintaining a strong presence during service periods, the Executive Chef plays a critical role in shaping the hotel’s dining experience and supporting the Food & Beverage department’s overall success.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Organizational Scope:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">The Executive Chef collaborates closely with the Food & Beverage Director, Restaurant Managers, Banquets, and the Front of House team to ensure cohesive execution of culinary standards and guest service. This role provides leadership to all kitchen staff across multiple outlets and works in partnership with department heads to ensure menu alignment, cost management, training, and operational efficiency. The Executive Chef maintains a leadership daily presence in the kitchen, to supervise production and service.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">This role will have the opportunity to grow and support the development of other restaurant operations in our Virginia Beach market.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Essential Functions:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">1. Oversee the culinary operations of Isle Capri, and collaborates with other culinary leaders within the hotel.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">2. Design, test, and implement seasonal menus with a primary focus on Italian and Mediterranean cuisine.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">3. Maintain a consistent daily presence in kitchen operations, to supervise execution and support line staff.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">4. Manage food cost, labor cost, inventory, and procurement to meet financial targets and align with standards.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">5. Recruit, train, supervise, and evaluate culinary staff, fostering a positive and professional kitchen environment.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">6. Ensure compliance with all local and state food safety regulations and maintain strict adherence to sanitation standards.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">7. Partner with the Food & Beverage Director to align culinary offerings with hotel-wide goals, marketing initiatives, and guest experience objectives.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">8. Develop and maintain standardized recipes, production schedules, and plating guides for all outlets.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">9. Oversee vendor relationships, sourcing high-quality ingredients and negotiating pricing when appropriate.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">10. Collaborate with Food & Beverage Managers to ensure smooth coordination between kitchen and Front of House operations.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">11. Support special events, tastings, and promotional activities by creating customized menus and ensuring high-quality execution.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">12. Monitor equipment maintenance needs and coordinate with leadership to ensure kitchens remain safe, functional, and efficient.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">13. Protect organizational value by ensuring compliance with company policies, maintaining food quality standards, and supporting a respectful workplace culture.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">14. Perform additional culinary and administrative duties as assigned.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Education:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Culinary degree from an accredited institution preferred; equivalent relevant experience will be considered.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Experience:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">1. Minimum of five years of progressive culinary leadership experience, preferably in a high-volume hotel, resort, or multi-outlet environment.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">2. Demonstrated expertise in Italian and Mediterranean cuisine.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">3. Experience with menu development, food costing, and labor management.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">4. Previous experience supervising and developing kitchen teams in fast-paced operations.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Skills & Abilities:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">1. Strong culinary technique with a passion for Italian and Mediterranean flavors.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">2. Excellent leadership and team-building skills with the ability to coach and motivate staff.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">3. Strong organizational and time-management abilities, capable of handling multiple outlets simultaneously.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">4. Proficient in inventory systems, recipe costing, and kitchen management tools.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">5. Excellent communication skills, able to collaborate effectively with F&B leadership and front-of-house teams.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">6. Ability to work evenings, weekends, and holidays as required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">7. Ability to remain calm and effective in high-pressure service environments.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">8. Commitment to safety, sanitation, and food quality standards.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">No. of Employees Supervised:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Varies by property; typically includes all culinary staff across multiple outlets.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Travel Required:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Occasional travel for culinary events, training, or professional development may be required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Hours Required:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Forty to fifty hours per week over a five-day period; flexibility required based on business needs, seasonal volume, and special events. Evening and weekend shifts are required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Physical Requirements:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">This role requires extended periods of standing, walking, and working in hot kitchen environments. Must be able to lift and carry up to 50 pounds. Frequent bending, reaching, and use of kitchen equipment is required. Must be able to taste, smell, and visually assess food quality. Clear communication with team members is essential.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\"> </span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><b><strong style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Benefits:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">$80,000 - $100,000</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Performance bonus opportunity up to 20%</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;\"><span style=\"color:rgb(14,16,26);white-space:pre-wrap;\">Beyond base pay and incentives, a variety of additional benefits significantly increase the overall value of your total compensation.</span></p>",
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