Executive Chef


Objective: Ensures the efficient operation of all food production areas. Constantly analyzing cost and quality of food production.

Knows how to maintain within his/her set budget and adhere to time management; Assures on-going training and that the high standards set by the Corporate Office are followed.

Assures safe, quality food products and complete guest satisfaction. Responsible for implementing and maintaining all standards set by the Corporate Office.

Professional Experience and Education:

Advanced Culinary Skills.

Leadership Experience.

Requires a minimum of 10 years in the profession (Quality Hotels and Restaurants)