Description
The Executive Chef reports to the Executive Chef and is responsible for maintaining food quality and standards, managing kitchen staff, controlling payroll and productivity, training employees, ensuring sanitation and safety, maintaining equipment, rotating products, supporting menu creation, and improving the guest experience. The role requires 3–4 years of similar experience, strong leadership and supervisory skills, the ability to work under pressure and in a fast-paced environment, good communication skills, and knowledge of food and health safety standards.
