Executive Chef

Job Summary The Executive Chef leads food service operations, combining catering experience with food management, cost control, and safe kitchen practices. This role coordinates shifts, oversees inventory, and supports consistent food preparation and service. Your impact: thoughtful planning and safe food handling help guests enjoy reliable meals while supporting efficient operations. Duties Lead daily food service and kitchen operations. Plan and coordinate catering preparation and service. Manage shifts and organize team responsibilities. Monitor inventory and support timely stock replenishment. Apply cost control to food service operations. Follow food safety and sanitizing procedures. Qualifications Catering experience and food service management knowledge. Understanding of food management and kitchen operations. Ability to coordinate shifts and guide kitchen staff. Familiarity with inventory management and stock tracking. Knowledge of food safety and sanitizing procedures. Cost control skills relevant to food service. Pay: $45,000.00 - $60,000.00 per month Benefits: 401(k) 401(k) matching Food provided Paid time off Work Location: In person

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