About the role
The role of Executive Chef is to work with the Manager of Operation Culinary and Quality Assurance on managing food production and quality improvement. Ensure food safety management standards are implemented and followed at all times. Oversight of all aspects pertaining to the control of food production costs, monitoring regular standards of food production to ensure the highest level of food quality in all kitchens, and assisting in designing, implementing, and overseeing special events and special food offerings.
Responsibilities include, but are not limited to, the following:
Qualifications:
Behavioral Competencies:
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.