Executive Chef

Responsible for operation of the kitchen/culinary department. Responsibilities include the overall food preparation/service, for the restaurant and in-room dining, and providing the optimal service possible while operating within predetermined budgetary limitations.

ESSENTIAL FUNCTIONS

• Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members.
• Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards.
• Demonstrate positive leadership characteristics that inspire employees to meet and exceed standards.
• Conduct monthly meetings with the culinary team.
• Perform the duties of subordinate positions when needed.
• Assist with other food and beverage outlets/operations when needed.
• Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen.

Full job description available upon request