The Executive Chef will direct daily food service operations, ensuring compliance with PWS and QASP standards. This role involves developing menus aligned with USDA and dietary guidelines, accommodating special diets, and creating catering and banquet menus. The Executive Chef is responsible for maintaining HACCP, FDA Food Code, and OSHA compliance, as well as sanitation logs. Additionally, the role includes supervising and training staff, managing financial aspects like food and labor costs, procurement, inventory, and par levels. Ensuring food quality and customer satisfaction, coordinating with the Food and Beverage Director, and maintaining kitchen equipment and cleanliness are also key duties. The position requires a fast-paced kitchen environment, standing for long periods, lifting up to 50 lbs, and a variable schedule that may include nights and weekends. The Executive Chef reports to the Food Service Director and supervises kitchen staff and food service workers. Candidates must pass background checks and comply with site security requirements.
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Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed