Description
The Executive Chef is responsible for producing high-quality food, maintaining sanitation and safety standards, controlling food and labor costs, supervising kitchen staff, coordinating with servers and utility staff, managing inventory and produce, and overseeing food-related events in the absence of the Executive Chef. The role requires a high school diploma or equivalent, fluent English, at least five years of cooking experience, two years of management experience in upscale luxury hotel or restaurant operations, and knowledge of sauces, soup preparations, food products, cooking temperatures, banquet production, sanitation, and kitchen equipment. The position offers medical, dental, vision, disability, and life insurance, along with paid leave, retirement, laundry, parking, and other employee benefits.
