The Executive Chef is responsible in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include: 

• Create a cohesive team within the kitchen.
• Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
• Maintaining a positive “win-win” attitude
• Working vigorously to improve the restaurant through the use of quality management systems.
• Demonstrating support for all decisions made by the management team.
• Projecting a united management front to the staff. 

Building the Business and Guest Base

• Working closely with the General Manager “Owners” to build food sales thro...