To oversee the direction of the kitchen’s daily activities in accordance with policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/ personnel support to ensure the smooth running of all food outlets and events. Responsible for all kitchen operations; including food cost, labor cost, and facility sanitation in all food production areas. Oversees the preparation of all food; helps in the planning of meals and developing menus. Provides daily communication to the Director of Food and Beverage concerning all culinary operations.
Job Duties: (including to but not limited to)
Special Characteristics and Knowledge:
SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER