Executive Chef

Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures.

• Responsible for the direct supervision of all Room Chefs and Assistant Chefs.

• Manage staffing levels congruent with departmental and business needs.

• Review and analyze financial reports and apply findings in a practical manner to improve the overall operations.

• Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages.

• Promote and ensure positive guest relations at all times.

• Other duties as assigned by management.