Job Overview

The Executive Chef should be creative and proficient in all
aspects of food preparation. You will be “the chief” and maintain complete
control of the kitchen.

 Responsibilities and
Duties

 ●       Plan
and direct food preparation and culinary activities

●       
Modify
menus or create new ones that meet quality standards

●       
Estimate
food requirements and food/labor costs

●       
Supervise
kitchen staff’s activities

●       
Arrange
for equipment purchases and repairs

●       
Recruit
and manage kitchen staff

●       
Rectify
arising problems or complaints