The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing and controlling effective departmental strategies that drive results and through the creation, development and maintenance of a competent, motivated and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage and provide feedback to the culinary staff, supervisors and managers on a daily basis. The Executive Chef will always maintain a hands-on approach to all culinary operations.
To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.
Education & Experience: