Executive Chef

Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Oversee kitchen operations with the goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications High school diploma/GEDExtensive previous culinary experience Certification from culinary school preferred Serve Safe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills