The Executive Chef oversees all facets of production for café and catering operations, ensuring the highest quality food standards for catering services, à la carte offerings, and prepared foods. Additionally, the Executive Chef leads the culinary team and fosters a positive experience for guests and employees.

Job Duties

• Directs and organizes the back-of-the-house strategy to maximize the execution and quality of all foods
• Conducts daily line checks of all foods to ensure quality and food safety standards
• Taste all foods made for catering ensuring quality and food safety standards
• Leads the culinary team by training and coaching
• Partners and collaborates with the GM of the facility on daily operations and shift execution
• Schedules culinary team
• Participates in hiring and training
• Documents, investigates and resolves employee and guest incidents

Qualifications

• Associate's degree in Culinary Arts
• 3+ years of kitchen experience
• Experience in leading and supervising Sous Chefs
• Experience working within budget constraints