The Executive Chef has the primary duty of managing the culinary team, a recognized department
of venues F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct,
train and mentor employees in meeting company qualify standards, and will independently
initiate and authorize all employment actions such as hiring, termination, suspension,
discipline, promotion and transfer. The Executive Chef will actively and independently manage
all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative
work environment.

The Executive Chef is responsible for overseeing the direction of the kitchens daily activities
in accordance with companys policies and objectives to ensure guest satisfaction, profitability
and a positive, productive and compliant work environment. The Executive Chef is solely
responsible for the effective management and operation of the culinary team including shift and
event planning support, scheduling, food preparation and production, food cost control,
compliance with food safety and sanitation policies, cleaning, kitchen safety, employee
training and supervision, and any other tasks required. The Executive Chef must provide a high
level of oversight, culinary proficiency and operational/personnel support to ensure the smooth
running of all culinary aspects of the business.

This is a key position for the effective and profitable operation of the business. The
Executive Chef must maintain excellent attendance and be available to work a variable schedule
including evenings and weekends. Open availability, professional presentation, outstanding
interpersonal skills and self-direction required.

Responsibilities:
Responsible for managing, developing and mentoring staff of full-time and part time culinary
employees, including initiating employment actions such as hiring, terminating, and
disciplining.
Ensures culinary staff are aware of workplace expectations; provide on-going assistance,
training.