Key Responsibilities: Develop and manage diverse, high-quality menus for all meals and special events. Lead, mentor, and inspire the culinary team, ensuring effective training and professional growth. Oversee kitchen operations, including inventory management, supply ordering, and cost control. Maintain rigorous food safety and hygiene standards. Collaborate with lodge management to design unique dining experiences tailored to guest preferences. Adapt menus to accommodate dietary needs and special requests. Ensure a clean, organized kitchen environment and efficient operations. Requirements: Proven experience as a Head Chef or Senior Sous Chef in a luxury hotel, high-end restaurant, or similar environment. Culinary degree or equivalent professional training. Expertise in creating innovative dishes with a focus on local, fresh ingredients. Strong leadership, organizational, and communication skills. Ability to work effectively in a remote, high-pressure setting with flexible hours. Knowledge of food safety regulations and best practices. Passion for delivering exceptional culinary experiences and exceptional guest satisfaction.
