EXECUTIVE CHEF
· Developing unique and cuisine-appropriate menus
· Collaborating with the Restaurant Manager to set item prices
· Staying current on developing trends in the restaurant industry
· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
· Monitoring inventory and purchasing supplies and food from approved vendors
· Hiring, training and supervising kitchen staff
· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
· Identifying and introducing new culinary techniques
· Preparing meals and completing prep support as needed
