Executive Chef

Key Responsibilities

• 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.

Minimum Qualifications

• 5–10 years culinary experience with 3+ years in supervision.
• Experience in high-volume food service operations.
• ServSafe Manager Certification or equivalent.

Work Environment & Conditions

• Fast-paced kitchen environment.
• Standing for long periods; lifting up to 50 lbs.
• Variable schedule including potential night and weekend events.

Reporting Structure

• Reports to:  Food Service Director
• Supervises: Kitchen staff and food service workers

Security & Background Requirements

• Must pass background checks and comply with site security requirements.