Executive Chef

Manage kitchen operations in accordance with guest service, food quality, and sustainability standards. Interview, select, train, and coach associates while establishing priorities to assign production tasks. Review daily menu specials, banquet orders, and inventory; requisition supplies and ensure correct storage. Meet with the Executive Steward to address equipment needs, cleaning schedules, and health/safety compliance. Develop new menu items, test recipes, and ensure staff follow yield guides. Observe guest reactions, conduct walk-throughs to correct deficiencies, and assist catering with special menus. Review sales and food costs daily to utilize excess items efficiently. Prepare weekly work schedules based on staffing guidelines and forecasted labor costs. Follow sustainability guidelines, practice safe work habits, and wear protective equipment. Work varying hours including holidays and weekends.