Restaurant Chef

Under general supervision of the Executive Chef, Assistant Director of Food and Beverage Operations and/or Director of Food and Beverage Operations, oversees food and pastry and Food & Beverage back of house by planning, organizing, and managing all kitchen operations. Production for all food locations. Develops menus, food purchase specifications and recipes.

Directly supervisors all production and pastry staff. Maintains the highest professional food quality. Maintains confidentiality of all privileged information.