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To direct, supervise and provide leadership for WaterColor Inn & Resort Culinary program, in conjunction with the Executive Chef, efforts to achieve the highest levels of Guest Satisfaction, quality service and compliance with St Joe Club & Resort policies and procedures while meeting/exceeding financial goals.
Position is responsible for the short term planning and day-to-day operations for Fish Out of Water. To act as the Executive Chef in his absence. The major areas of responsibility/ management include: Stewarding Services; Direct food preparation, production and control for all food operations at Fish Out of Water. Recommends implements and monitors the Departments’ budgets and manages expenses within approved budget constraints.