Food Service Executive Chef

Essential Responsibilities

• Plan and execute high-quality meal services, ensuring variety and nutritional value.
• Lead and develop a team of culinary professionals.
• Maintain compliance with Serve-Safe standards and other regulatory requirements.
• Collaborate with the management team to enhance dining experiences.

Minimum Position Knowledge, Skills, And Abilities Required

• Associate’s Degree in Culinary Arts or equivalent experience.
• Significant experience in executive chef roles.
• Proven experience in leading and developing food service teams.

Other Responsibilities

• Safety - Continuous development and maintenance of a safe work environment.
• Quality - Consistently providing services that meet customer expectations.
• Procedure Compliance - Implementation of all relevant plans, procedures, and policies.

Work Environment, Physical Demands, and Mental Demands:

• Fast-paced kitchen environment.
• Physical demands: Standing for long periods, lifting up to 50 pounds.
• Mental demands: Creativity and effective stress management.

Workplace Accommodations:

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer:

• Proud to provide equal employment opportunities without discrimination based on race, sex, sexual orientation, pregnancy, age, ancestry, United States military or veteran status, color, religion, creed, marital or domestic partner status, medical condition, genetic information, national origin, citizenship status, low-income status, or mental or physical disability.