Executive Chef

The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. He/She establishes and maintains standard operating procedures, kitchen systems including: preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, and programming/menus for all meal periods.

This position is also responsible for ensuring that health and safety standards are maintained at all times per state and federal regulations. As a leader, ensures and is committed to the development of a cohesive staff that consistently produces high quality food which promotes profitability and a positive culture.