Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Responsibilities include:

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Manager to set item prices.
• Staying current on developing trends in the restaurant and event industries. 
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff.
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Preparing meals and completing prep support as needed.

Requirements

Job Summary