Executive Chef

This position is accountable for the overall success of daily kitchen operations, showcasing culinary talents by actively performing tasks while leading staff and managing all food-related functions. The role strives to continually improve guest and employee satisfaction and maximize financial performance across all areas of responsibility. It involves supervising all kitchen areas to ensure a consistent, high-quality product is produced, and is responsible for guiding and developing staff, including direct reports. Ensuring sanitation and food standards are achieved is critical. Areas of responsibility encompass overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Candidate Profile

Education and Experience

• High school diploma or GED with 6 years of experience in the culinary, food and beverage, or related professional area.

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