Executive Chef

About the role

Oversee multiple venues and the food production staff. Create new recipes and ensure the quality of food items. Build menus, order food and non-food items, and manage schedules that meet budgeted guidelines. Enforce all policies and food safety regulations. Coordinate recruitment and retention efforts of the food production staff. Conduct regular production meetings to drive employee engagement.

Requirements

• Degree in Culinary Arts (preferred)
• Minimum of ten years’ experience in a full-service restaurant, catering, healthcare, country club/hotel, or cruise line environment
• In-depth knowledge of Federal, State, and local food safety regulations

Qualifications

• Knowledge of the food industry and trends

Benefits

• Health benefits (medical, prescription, dental and vision)
• Flexible spending accounts
• Life insurance
• Disability programs
• 401(k) plan (with 4% company match after one year of employment)
• Paid time off and holidays

Pay

$81,689.00 - $99,985.00 / year. Starting rate will vary based on skills and experience.

Schedule

N/A