Description
The Executive Chef is responsible for overseeing food production, menu and special preparation, kitchen quality, sanitation, cost control, personnel supervision, inventory, payroll, and kitchen closing. The role requires a high school diploma or equivalent, fluent English, three years of professional kitchen experience across saucier, prep, banquet, pantry, and hot-line areas, and the ability to work flexible schedules including weekends, holidays, and split shifts. The position is full-time and offers varied scheduling, paid vacation, sick leave, medical, dental, vision, disability, and life insurance, plus a 401(k) match.
