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Executive Chef Duties: responsible for all food production, including bar and restaurant, banquets and special events.
Duties include:
*Hire, train, supervise, motive, evaluate of all kitchen employees, including Sous Chef, cooks and others.
*Develop and maintain training manuals, policies and procedures manual including food management standards
*Conduct food inventories to ensure proper food costs
*Develop dining and banquet menus, recipes, and work with Catering Manager for special events
*Creatively pursue new food concepts and events to provide a unique dining experience
General Qualifications: Extensive knowledge and expertise in culinary skills and menu development with strong background in a la carte and banquet service. It is preferred that the Executive Chef has formal culinary training with a degree or certification from an established culinary school. Five years minimum restaurant and banquet experience, three of which in a management position.
Full Time Exempt Position
If interested, please respond with a resume, references and sample menu.
- Location: Point Loma
- Compensation: DOE
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