Executive Chef 

Job Description


The primary responsibility of the Executive Chef is to ensure a high quality food product by supervising all chefs and cooks who operate in compliance with the company standards of quality, specification, portion control, recipes, employee relations, sanitation, responsible for all phases of food production and profitability and supervises all food preparation associates. Coordinate with Chefs’ all par stock levels. Assess food portion size, visual appeal, taste, and temperature of items served. Direct and train all Chefs to ensure adequate operation in all outlets. Create menus for prospective clients. Check food purchases for proper ordering, quality, and price structure. Red seal certification required. Long hours sometimes required. Medium work, exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.