Executive Chef - Monday to Friday, No Weekends!
Core
Managing daily food production, preparation, and presentation while supervising kitchen staff and ensuring operational and financial goals are met.
Role type
Executive Chef
Builds
Food service operations for hospitality venues including hotels, resorts, and national parks
Domain
Hospitality / Food Service
Required skills
Menu planning, cost analysis, staff recruitment and training, inventory control, food safety compliance, budget management, event coordination
Preferred skills
Financial report analysis, computer proficiency (MS Office), problem-solving
Technologies
MS Word, Excel, Outlook
Responsibilities
Plan and develop menus, recruit and train culinary staff, control expenses and maintain inventory, ensure food quality and safety standards, direct food preparation for events
Seniority
Senior, hands-on IC
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