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The Executive Chef is responsible for all aspects of the kitchen and culinary operation to ensure that the daily operation of the culinary department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels.

QUALIFICATIONS

• High school diploma or equivalent education
• Two or three additional years of hospitality management education, culinary degree or similar education or equivalent experience
•  Must be familiar with culinary, and food and beverage concepts, practices, and procedures. Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage and culinary practices and procedures as would be acquired through at least seven years of similar experience in progressively responsible positions. 
• Prior supervisory experience required