Chef (3438)
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This role emphasizes from-scratch cooking, high-quality ingredients, and creative, chef-inspired menus that elevate the overall guest experience.
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Your leadership, vision, and commitment to excellence will play a key role in continuing to grow and refine our culinary offerings.
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Ensure efficient and high-quality food purchasing, preparation, and presentation within budget.
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Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management.
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Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits
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Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP).
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Partner with Dining Services Director and Administrator to address and resolve food production or presentation issues.
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Maintain high standards for food quality and plate presentation.