The Executive Chef is responsible for serving guests quality Food and Beverage. The Executive Chef will prepare and cook meats, soups and sauces and supervise other aspects of the Food and Beverage operation. The Executive Chef is responsible for the training of all kitchen staff.
The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Executive Chef is responsible for the effective management and operation of the culinary team including 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. 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.
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 event-driven schedule to include evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
Knowledge, Skills and Abilities:
Education, Qualifications and Experience:
SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER