Summary: The Executive Chef is responsible for leading and managing all culinary operations, ensuring high-quality food, efficient kitchen operations, and guest satisfaction. This involves overseeing all food preparation areas, managing staff, developing menus, controlling costs, and adhering to food safety standards. This position continually improves guest and employee satisfaction and maximizes the financial performance of the various food and beverage outlets.
ESSENTIAL DUTIES AND RESPONSIBILITIES – other duties as assigned:
SUPERVISORY RESPONSIBILITIES
Manages subordinate managers and team members. Is responsible for the overall direction, coordination, and evaluation of this department. Carries out management responsibilities in accordance with the organization’s policies, procedures, and applicable laws. Responsibilities include overseeing hiring, training team members, planning, assigning and directing work, rewarding and disciplining team members, addressing complaints, and resolving problems.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required.
All Employees must be knowledgeable of all Company policies and procedures, including fire and safety regulations.
EDUCATION and/or EXPERIENCE
High School Diploma or GED, Culinary Arts Degree and three years supervisory and work experience.
CERTIFICATES, LICENSES, REGISTRATIONS
SKILLS
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