Executive Chef

Job description

Accountable for the overall success of daily kitchen operations. Performs cooking tasks personally while leading the staff and managing all food-related functions. Works to continuously improve guest and employee satisfaction and maximize financial performance. Supervises all kitchen areas to ensure consistent high-quality output. Guides and develops staff including direct reports. Ensures sanitation and food standards are met. Oversees all food preparation areas such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like dish room and purchasing

Requirements

• Cooking
• Effective communication
• Proficient interpersonal and communication skills
• Knowledge of sanitation and food safety standards

Skills