EXECUTIVE CHEF

Proven working experience as a Head Chef

Planning and directing food preparation and culinary activities.

Modifying menus or create new ones that meet quality standards.

Estimating food requirements and food/labor cost

Supervise kitchen staff activities.

Positive attitude.

Willing to learn.

Be able to work on weekend, holidays and late shifts.

Must be legally authorized to work in the United States

Stand/walk/bend for extended periods of time.

Be able to lift 50 pounds,

Work as team player and be multitasking.

Able to follow instructions given.

Understanding of hygiene and food & beverage safety rules

Work as team player and be multitasking.

Knowledge of any other cuisine (cold and hot stations) is a plus!

Developing unique cuisine