Executive Chef

Supervise and manage all food preparation and kitchen organization to maximize guest satisfaction and department profits. Participate in management meetings to review progress toward business plan goals and develop the annual departmental plan. Supervise kitchen employees, facilities, and costs to maximize overall Food and Beverage department profitability. Ensure all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondences are completed accurately and timely. Maintain strict control of the operational budget to ensure costs align with profitability targets. Perform other reasonable duties assigned.