Executive Chef

Oversee and ensure efficient back-of-house operations, including monitoring purchasing standards, controlling food costs, and conducting quarterly audits of standard operating procedures. Research, develop, and execute seasonal menus while partnering with divisional leaders to create and maintain recipe costing. Provide leadership to hourly and management teams, ensuring effective training and collaboration with divisional trainers. Partner with designated chefs to purchase supplies and review recipe books with GM and managers. Interview, hire, onboard, train, supervise, and develop all back-of-house employees. Model teamwork and respond to challenges with tact and courtesy. Work varied shifts including early mornings, late nights, weekends, and potential overnight travel.