Executive Chef

Key Responsibilities

• Direct daily food service operations and ensure compliance with PWS and QASP standards.
• Develop menus aligned with USDA and dietary guidelines; accommodate special diets.
• Create and write catering and banquet menus.
• Maintain HACCP, FDA Food Code, OSHA compliance, and sanitation logs.
• Supervise staff, develop schedules, and provide training.
• Manage food/labor costs, procurement, inventory and par levels.
• Ensure food quality and customer satisfaction; coordinate with Food and Beverage Director.
• Maintain kitchen equipment and cleanliness.

Minimum Qualifications

• 5–10 years culinary experience with 3+ years in supervision.
• Experience in high-volume food service operations.
• ServSafe Manager Certification or equivalent.

Work Environment & Conditions

• Fast-paced kitchen environment.
• Standing for long periods; lifting up to 50 lbs.
• Variable schedule including potential night and weekend events.