Executive Chef

- Achieves desired results through established methods, procedures, and guidelines to maintain designated standards and high-quality service. - Monitors results through inspection, evaluation, and analysis; makes changes if necessary, to achieve goal. - Maintains food costs and labor percentiles. - Maintains consistent food quality for all Food & Beverage outlets. - Responsible for the development and implementation of menus for all food outlets.- Assists Director/VP with the implementation and updating of the Food & Beverage inventory Control System.- Responsible for the oversight of Food & Beverage Back of House leadership staff. - Develops, implements, and manages operational goals and monitors achievements of performance and profit objectives.- Creates effective and...