Executive Chef - Monday to Friday, No Weekends!
Core
Managing daily food production, preparation, and presentation while supervising kitchen staff and ensuring operational and financial goals are met.
Role type
Executive Chef
Builds
Food service operations for hospitality venues including hotels, resorts, national parks, and dining facilities
Domain
Hospitality / Food Service
Required skills
Menu planning, cost analysis, staff recruitment and training, inventory control, food safety compliance, budget management, physical stamina
Preferred skills
Culinary or Associate's degree, Food Protection Manager Certification, MS Office proficiency, financial report analysis
Technologies
MS Word, Excel, Outlook
Responsibilities
Plan and develop menus, recruit and train culinary staff, control expenses and maintain inventory, ensure food quality and safety standards, direct food preparation and cooking operations
Seniority
Senior, hands-on IC