Executive Chef

Developing unique and cuisine-appropriate menus

Collaborating with the Restaurant Manager to set item prices

Staying current on developing trends in the restaurant industry

Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

Monitoring inventory and purchasing supplies and food from approved vendors

Hiring, training and supervising kitchen staff

Aiding and directing kitchen staff in meal preparation, creation, plating and delivery

Identifying and introducing new culinary techniques

Preparing meals and completing prep support as needed

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities