Executive Chef

Job Title: Executive Chef Responsibilities: Lead all back-of house culinary operations including the following: Oversight and accountability regarding food and labor costs. Hiring, firing, performance reviews of kitchen staff. Develop menus for specials, holidays and private events. Work closely with the general manager and corporate culinary and operations teams to engage in strategic long-term planning. Supervise and coordinate the planning, training, and leadership of kitchen staff. Promote employee retention, guest service satisfaction, food quality, cleanliness and sanitation. Minimum Requirements: Educational and Experience Requirements: Associates degree in Culinary Arts or foreign equivalent education, State Food Safety Certificate from an Accredited Food Safety Program, and 2 years experience as a cook or sous chef. Specific Experience and Skill Requirements: Experience in documenting and tracking recipe compliance in a recipe database. Proven ability to create and implement new recipes that meet brand standards for taste, presentation, and cost. Experience forecasting production schedules based on the business needs and ordering for the property.