The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare and coordinate the preparation of food ordered by patrons. This position is responsible for any and all kitchens in a food service establishment, ensuring all kitchens provide nutritious, safe, eye-appealing, properly flavored food, and maintaining a safe and sanitary work environment for all employees.

Supervisory Responsibilities:
Trains and/or oversees the training of kitchen staff.
Schedules kitchen staff, assigning roles based on experience and skills.
Supervises work products from the kitchen and back-of-house staff.
Conducts performance evaluations that are timely and constructive.