16 Executive Chef

POSITION PURPOSE: The Chef leads and supervises the quality and quantity of the food offered, as well as coordinates the production as it relates to the restaurant. He/She develops new menu offerings and displays and ensures all menu items are prepared to the Five Star Service Standards. Furthermore, the Executive Chef participates in service education through daily line-ups, quarterly menu meetings; and new server and kitchen staff training programs. EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS: 35% Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. 20% Listen actively and communicate clearly while interacting with cus