Executive Chef

Responsible for operation of the kitchen/culinary department. Responsibilities include the overall food preparation/service, for the restaurant and in-room dining, and providing the optimal service possible while operating within predetermined budgetary limitations. ESSENTIAL FUNCTIONS Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members. Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards. Demonstrate positive leadership characteristics that inspire employees to meet and exceed standards. Conduct monthly meetings with the culinary team. Perform the duties of subordinate positions when needed. Assist with other food and beverage outlets/operations when needed. Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen. Requirements EDUCATION High School graduate or equivalent preferred, Four year college degree preferred EXPERIENCE Five years’ experience in food and beverage, three of which should be from a management level preferred LICENSES OR CERTIFICATES Manager Level, Food Service Sanitation Certification or equivalent. CPR certification preferred. #J-18808-Ljbffr