The Executive Chef supervises, guides, and trains kitchen associates to produce quality food for restaurants and banquets, with particular attention to timing, portions, food quality, and sanitation. The role directs kitchen personnel, including utility and sanitation staff and the employee cafeteria, and is responsible for scheduling, evaluating, supervision, and disciplinary action when necessary. The Executive Chef ensures associates have appropriate supplies and materials, establishes and reviews performance standards for food preparation, purchasing, and production, coordinates sanitation and organization in food and beverage areas, and manages cost goals for food, kitchen labor, and related expenses.
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Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed