Executive Chef

This position is responsible for ensuring the quality, cleanliness, service, profitability, and the efficient operation of the kitchen. Reports to the Restaurant General Manager. Daily responsibilities include communicating with Assistant Managers and restaurant staff, ensuring timeliness of back-of-the-house related financial and operational deadlines, monitoring profitability, developing staff, hosting staff meetings, overseeing marketing responsibilities, performing inventory, ensuring staff morale, enforcing safety and security procedures, and managing ordering and inventory levels.