The Executive Chef is responsible for planning/preparing meals and managing/directing the kitchen staff including sous chefs, wait staff, and dishwashers.

The essential functions include, but are not limited to the following:

• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Coordinate all training activities for kitchen, bakery, butcher shop, and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, established procedures, and budgetary constraints
• Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
• Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
• Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations
• Perform other work-related duties as assigned

• Bachelor's degree with major concentration in food preparation, management, nutrition, or related field
• Four years progressive experience in high volume food production or catering
• Equivalent combination of relevant education and/or experience considered
• Ability to work in a high-stress environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers; handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate to loud.