Executive Chef

The Executive Chef will be responsible for all aspects of kitchen management, restaurant management and special events catering. The ideal candidate will have two to five years of experience and certification of culinary training or apprenticeship. Culinary college degree and sanitation certificate a plus. It is essential that this person work closely with the Director of Food & Beverage.

The chosen candidate will monitor staff, establish standard procedures and communicate effectively with guests, co-workers and management. Additionally, the chef will develop menus and coordinate food purchases while maintaining approved food and labor costs.