Executive Chef

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget.

Requirements

• High school diploma or GED
• 4 years experience in the culinary, food and beverage, or related professional area
• High level of culinary skills and knowledge
• Ability to lead and motivate staff
• Ability to manage budgets and finances
• Ability to ensure high quality food products and presentation

Benefits

• Health insurance
• Retirement plan
• Paid time off
• Uniforms provided
• Meals provided