Job Summary

• The Executive Chef manages purchasing, receiving, and producing all food items in the facility and directly supervises all kitchen personnel.
• Essential duties include ordering, receiving, and preparing all food items, maintaining food costs and budget goals, and producing required product according to Banquet Event Orders.
• The role requires developing and costing menus for banquets, concessions, and other projects, while maintaining all kitchen equipment cleanliness and annual maintenance.

Matching Summary

Skills & Requirements

Key Requirements

• 8 years of culinary experience
• Serve-safe certified
• Advanced oral and written communication skills
• Microsoft Office proficiency

Work Rights