The Executive Chef position is a full-time, exempt position that reports to the Director of Food and Beverage. This position’s primary responsibilities include:
- Responsible for all management of food, food quality and sanitation in the kitchen; coordinated activities of and directs training of food service employees in food preparation, and sanitation insuring and efficient, timely and profitable operation by performing the following duties and responsibilities personally or through subordinate managers and/or supervisors.
To apply, please send a cover letter, resume and salary requirements to
Emily Ladewig, Director of Finance – firstname.lastname@example.org
Closing Date: When Position is Filled.