Executive Chef

The Executive Chef oversees the safe and efficient operation for the culinary and kitchen operations in accordance with company standards. They establish and maintain standard operating procedures, kitchen systems including: preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of their 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.