Executive Chef

Overview The Executive Chef is responsible for managing the culinary team on a day-to-day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Visiting offsite events to ensure quality and writing plans for large events. Responsibilities Lead and manage the culinary team on a daily basis to ensure production of high-quality food. Maintain overall food quality and consistency across all services. Communicate regularly with staff and train team members on kitchen procedures. Plan production on a week-to-week basis and schedule accordingly. Coordinate offsite events, including scheduling, training, and writing event plans for large engagements. Visit events to verify quality and adherence to standards. Location College for Creative Studies #J-18808-Ljbffr