Description
The Executive Chef will oversee kitchen operations, prepare or direct meal preparation, manage menus, recipes, production, waste, inventory, food safety, sanitation, equipment maintenance, and staff training. The role requires hands-on chef experience, extensive culinary or kitchen management experience, foodservice and catering knowledge, computer proficiency, and willingness to participate in client satisfaction programs. The position offers a salary of $80,000 to $90,000 and includes medical, dental, vision, life insurance, disability insurance, retirement, paid time off, and other benefits.
