THE ROLE

The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the restaurant. The Executive Chef will report to the General Manager


ESSENTIAL DUTES AND RESPONSIBILITIES

+ Responsible for managing/overseeing all production, operation and sanitation aspects of all culinary and stewarding operations throughout property.

+ Oversees all culinary employees to achieve budgetary, food quality and customer service expectations.

+ Creates/develops recipes, dishes, etc. and any additional requirements of the property.

+ Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees.

+ Must have the ability to make effective use of available resources, including time, labor and materials, and adjust methodologies to maximize productivity.

+ Assists in ensuring schedules are complete ba...