Executive Chef

Operational Management:

Direct daily food service operations and ensure compliance with PWS and QASP standards.

Menu Planning & Nutrition:

Develop menus aligned with USDA and dietary guidelines; accommodate special diets. Knowledge of creating and writing catering and banquet menus.

Compliance & Food Safety:

Maintain

HACCP, FDA

Food Code, OSHA compliance, and sanitation logs.

Staff Supervision & Training:

Supervise staff, develop schedules, and provide training.

Financial & Inventory Control:

Manage food/labor costs, procurement, inventory and par levels.

Quality Assurance:

Ensure food quality and customer satisfaction; coordinate with Food and Beverage Director.

Equipment & Facility Oversight:

Maintain kitchen equipment and cleanliness. 5-10 years culinary experience with 3+ years in supervision. Experience in high-volume food service operations. ServSafe Manager Certification or equivalent. Fast-paced kitchen environment. Standing for long periods; lifting up to 50 lbs. Variable schedule including potential night and weekend events.

Reports to:

Food Service Director Supervises:

Kitchen staff and food service workers Must pass background checks and comply with site security requirements. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.