Equipment used: deep fryer, rotisserie oven, convection oven, food processor, slicers/dicers, safety equipment, knives, knife sharpeners, Hobart scale, flat top grill, Robot Coupe, immersion blender, char grills, deli slicers, meat grinders, band saw, vacuum packaging equipment, smoker, blast chiller, tilting skillet, steam-jacketed kettle, commercial refrigeration systems, and related food service equipment. Supervisees : Assistant Executive Chef, Kitchen Managers, Catering Leadership, Culinary Team Leaders Position Summary : The Executive Chef is responsible for the overall leadership, profitability, growth, quality, and operational excellence of the Company's Prepared Foods, Catering, and Culinary Programs.