Executive Chef

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles. Lead and manage team member recruiting, training, development, scheduling, and assignments to foster morale, passion, quality, and respect. Develop creative menus that are in sync with current market trends, utilizing local, seasonal, and organic ingredients while minimizing waste. Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction by executing a culinary vision that meets specific dietary needs. Execute, maintain, and monitor quality control systems to protect food integrity and drive compliance with health, safety, and industry regulatory agencies. Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance.