Executive Chef 1

Position Summary

Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training.

Works directly with internal and external clients managing the catering process from beginning through execution

Key Duties

Executes the culinary function

Customer & Client satisfaction

Manages food & physical safety program.

Qualifications & Requirements

Basic Education Requirement - Associate's Degree or equivalent experience

Basic Management Experience - 2 years

Basic Functional Experience 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.