Executive Chef

 Create and develop menus, food purchase specifications and standardized recipes
 Manage and evaluate food production and budget to assure that quality standards and price points are consistently attained
 Establish policies to control and minimize food waste
 Develop and update policies and procedures to enhance and measure freshness and quality
 Ensure high standard of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times
 Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation is economical, technically correct and aligned with budget
 Provide training and professional development opportunities to all kitchen staff
 Assist in maintaining a high level of service to customers

Job Details

Preferred Candidate