Executive Chef

Oversee the daily purchasing, production, preparation, and presentation of all food for restaurant(s), cafeteria, outlets, and room service as scope allows; manage human resources in the production and preparation areas of the kitchen—including hiring, scheduling, training, development, coaching, discipline, and performance reviews—and maintain a safe, compliant work environment. Schedule and manage sanitation and maintenance of kitchen facilities and equipment; monitor and control labor and food costs with reporting to meet or exceed budgets while maintaining quality. Develop and recommend promotions and implement seasonal menus, and assist in costing and implementation. Step in as Executive Chef in the absence of the head chef. Requires minimum 3 years in an Executive Chef or Chef de Cuisine role and at least 5 years in a high-volume, quality-driven kitchen. Culinary diploma or equivalent experience strongly preferred. Candidates should be team-oriented with a positive attitude, capable of lifting up to 50 pounds, and able to work flexible hours (evenings, weekends, holidays); proficiency in a second language is a plus.