Executive Chef

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include: • Developing unique and cuisine-appropriate menus • Collaborating with the Restaurant Manager to set item prices • Staying current on developing trends in the restaurant industry • 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 • Identifying and introducing new culinary techniques • Preparing meals and completing prep support as needed