Executive Chef

As Executive Chef, efficiently supervise, guide, and train kitchen associates to provide quality food production for restaurants and banquets. Emphasize timing, portions, food quality, and sanitation/cleanliness in all operations. Lead efforts to ensure coordinated and effective kitchen performance.

Schedule, evaluate, supervise, and direct all kitchen personnel, including utility, sanitation, and employee cafeteria staff, providing disciplinary action if necessary. Ensure appropriate inventory of supplies and materials for associates to perform their jobs effectively. Establish, direct, and review performance standards in food preparation, purchasing, and production.

Monitor, direct, and coordinate sanitation, cleanliness, and organization in food and beverage areas. Work varying schedules including nights, weekends, and holidays. Thrive as part of a team delivering great experiences for guests.

Review and accomplish cost goals for food cost, kitchen labor, and related expenses. Leverage menu design and recipe creation experience from prior Executive Chef roles. Demonstrate high work ethic, self-initiative, and knowledge of food handling regulations.