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.<br />

- 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)