Executive Chef

Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Creates and updates menus to maximize profits and minimize loss. Tests and develops recipes. Monitors customer satisfaction. Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and direct the work of others. A wide degree of creativity and latitude is expected.

Typically reports to top management. High School diploma or equivalent.

Graduate from accredited school of culinary art preferred.

ServSafe Certified preferred

5-7 years of experience in the field or in a related area.

Familiar with a variety of the field's concepts, practices, and procedures.