Position: Executive Chef job
About: Responsible for efficient and profitable day-to-day management of all kitchen operations at a venue. Develops menus, ensures quality and adherence to standards, and supervises kitchen staff for successful performance.
Requirements: Minimum of five years experience in a high volume food and beverage environment required; Excellent written and verbal communication skills; Ability to interact professionally with other departments and outside contacts; Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision; Excellent judgment and decision-making abilities; Ability to supervise multiple levels of culinary workers; High school degree or GED required, Bachelor’s degree (BS) preferred or Associate’s degree (AA) in a related field, ACF certification or appropriate program or equivalent required, Certified Professional Food Manager Certification required, Health permit/food safety and Alcohol Awareness; Limited travel up to 20% of the time may be required.
Benefits: Competitive salary range, Professional development opportunities, Health and wellness programs, Paid time off, Employee discounts
