Assistant Director Executive Chef

The Assistant Director - Executive Chef implements strategy for Food Service, Menu Building, Special Events, and Galley Inventory System.    RESPONSIBILITY LEVEL: Implements strategy for Food Service, Menu Building, Special Events, and Galley Inventory System. Oversees and directs staff in the development and implementation of departmental policies, procedures and programs. Maintains operating budget and manages expenses. Communicates budgetary performance. Typically works on projects and initiatives that span 1-2 years and focuses on the creation of systems. Responsible for the overall training and execution of any culinary related activities and competition. PRINCIPAL DUTIES:

1. Ensure the overall management and day-to-day operations follow