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Executive Chef
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- The Executive Chef is responsible in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements.
- Executive Chef is directly responsible for all kitchen operations.
- The Executive Chef is expected to work an average of 55-60 hours per week.
- Projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team.
- Working closely with the General Manager "Owners" to build food sales through the delivery of consistent, high quality products.
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