{"start":0,"count":1,"data":[{"publicDescription":"&nbsp;2 month job assignment needed ASAP for <strong>TASK FORCE</strong> <strong>EXECUTIVE CHEF.</strong>&nbsp; ALL TRAVEL PAID.&nbsp; JOB ASSIGNMENTS THROUGHOUT THE USA.HOTEL EXPERIENCE A MUST.<br />\n<br />\n<span style=\"font-size:12.0pt\"><span style=\"font-family:Aptos,sans-serif\"><span style=\"font-size:10.0pt\">Regardless of hotel type, all executive chefs must be \"hands-on\" and possess a baseline of \"Hard\" and \"Soft\" skills to manage a modern kitchen: </span></span></span><br />\n<br />\n<strong>Team Size: 3 lead cooks, one sous chef, 3 line cooks, 2 dishwashers&nbsp;</strong><br />\n<br />\n<strong>ASSIGNMENT OVERVIEW</strong>\n<ul>\n\t<li><strong>Start Date:</strong> (preferred) 11.4.2026</li>\n\t<li><strong>End Date: 1.2.2027</strong></li>\n\t<li><strong>Extension: until the beginning of the year</strong></li>\n\t<li><strong>Work Schedule: 40 + five day work week to include holidays (will be busy Thanksgiving, dead on Christmas and a NYE party of 600 covers</strong></li>\n</ul>\n<strong>WORK ENVIRONMENT</strong>\n\n<ul>\n\t<li>Fast pace but laid-back&nbsp;vibe brand, very supportive team. High end hotel.</li>\n</ul>\n<strong>TOP PRIORITIES</strong>\n\n<ul>\n\t<li>Elevate the culinary&nbsp;</li>\n\t<li>ordering&nbsp;</li>\n\t<li>invoicing&nbsp;</li>\n\t<li>managing all culinary back of the house.</li>\n</ul>\n<strong>REQUIRED</strong>\n\n<ul>\n\t<li>Strong upscale Mexican culinary experience, specifically with <strong>tacos, pozole, tortas, and mariscos/seafood</strong>. Must understand authentic flavors and preparation while being able to elevate presentation and execution for a high-end operation</li>\n\t<li>Scratch-cooking experience and consistency are key</li>\n\t<li>Understand this is high end tacos</li>\n\t<li>be able to execute a 600-person NYE party</li>\n\t<li>Turn tables fast to work with the front of the house to churn and turn tables&nbsp;</li>\n</ul>\n<strong>PREFERRED</strong>\n\n<ul>\n\t<li>Experience with <strong>scratch-made salsas, sauces, marinades, and accompaniments</strong></li>\n\t<li>Experience with <strong>regional Mexican</strong></li>\n\t<li>Experience with <strong>high-volume restaurant operations</strong></li>\n</ul>\n","id":8879,"title":"Executive Chef"}]}