An Executive Chef creates and maintains a restaurant’s menu and identity. From recipe development to execution, Executive Chefs take the lead and ensure that food is prepared properly, safely, and tastily. An Executive Chef often manages the kitchen operations of direct reports, like sous chefs and line cooks. 

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing.
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Hire, train and supervise kitchen personnel.
• Stay current on restaurant industry trends.
• Identify new culinary techniques and presentations.
• Assist kitchen staff with food prep and recipe creation.
• Possess strong Leadership skills in the areas of but not limited to: Communication, Coaching, Lead by example, Follow up and Follow through, Receptive to feedback and solicits feedback to evolve and grow