American Cuisine--Farm to table
The Executive Chef will be responsible for managing our upscale dinner and weekend brunch service restaurant, and will oversee all aspects of kitchen operations, including inventory management and cost controls. Candidate must have experience working in fine dining restaurants as a executive sous chef/sous chef.    

 The Executive Chef is responsible for the overall quality and profitability of the restaurant. The Candidate will ensure that all personnel and systems function efficiently to ensure guest satisfaction and exceed guest expectations. The Candidate will ensure that the business achieves budgeted profit levels and employee morale is maintained.

 The Executive Chef must work in partnership with and fully communicate with the General Manager. It is important that our Executive Chef understands that the quality, consistency, and presentation of our food is our highest priority.

Qualified candidates will have:

• Minimum of 10 years of progressive culinary experience as an Executive Chef, Chef de Cuisine, or Executive Sous Chef in a well-rated ‘industry leading kitchen’.

• Strong practice in food safety procedures

• Organizational skills

• Strong command of high-end cuisine

• Passion for training and development of others

• Influential, team-oriented leadership style

• Strong writing and computer skills with a degree in culinary arts from an accredited University, preferred.