Ensure the highest quality preparation and presentation of fine cuisine in all Spanish Bay outlets and for banquets and special parties. Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier resort or hotel property preferred. Excellent cooking, supervisory and sanitation skills. Knowledge of all stations. Broad knowledge of varied cuisines and ability to integrate regional ingredients to menus. Proficient in Microsoft Office. Minimum of five years experience as a Banquet Chef and Manager. Certification by the American Culinary Federation. Food safety certification required.