Description
The Specialty Restaurant Executive Chef is responsible for the quality, consistency, and production of a specialty restaurant kitchen. The role leads kitchen staff, manages food preparation, menus, purchasing, staffing, sanitation, food standards, budgets, customer service, and employee training and performance. Candidates need a high school diploma or GED with four years of culinary, food and beverage, or related experience, or a two-year degree in a relevant field with two years of experience.
