The Executive Chef oversees daily culinary operations, ensuring high food quality and efficient team management.
Responsibilities include managing breakfast, lunch, and special events, conducting quality checks, staff training, menu development, and overseeing inventory and food costs.
Essential duties involve supervising culinary staff, ensuring cleanliness, planning menus, and participating in event leadership. The role requires a bachelor’s degree or equivalent experience, at least five years of culinary expertise, and management experience. Certifications like ServSafe are preferred.
Benefits include medical, dental, vision insurance, 401(k), PTO, flexible schedules, and professional development opportunities. The position offers a leadership role with growth potential in a creative environment.