Seeking an established and self-driven Executive Chef for a food and beverage-driven movie/entertainment group with a focus on delivering operational excellence in a luxury environment. The Executive Chef reports to the Corporate Chef and manages the Sous Chef along with a minimum of 20 kitchen employees. This individual has oversight of people development, purchasing, inventory, food production, food and labor costs, cleanliness and sanitation, and the overall day to day operations for the back of the house. The Executive Chef is also responsible for fostering a positive and professional work culture while ensuring that company policies and standards are maintained.
Minimum of 8 years of progressive culinary experience in an upscale, full-service environment with a minimum of 2 years as an Executive Chef
HIgh-volume food and beverage experience is required; $8 million/annual sales volume or greater
Serve Safe Manager or Nationally recognized food service certification
The ability to lift and carry up to 50 lbs
Excellent track record of effective leadership