Executive Chef

SUMMARY Responsible for all food and beverage departments to include, but not limited to: Kitchen, Restaurant, Room Service, Bar, and Banquets. Responsible for the food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food, beverage, labor, and departmental expense budget for the division. Maintain highest professional food quality and sanitation standards. ESSENTIAL…