The Executive Chef is a culinary conductor -- leading a team of talented chefs and kitchen staff to create exceptional dining experiences. The role encompasses a wide range of responsibilities, including but certainly not limited to: Food Procurement and Cost Control, Recipe Perfection, Menu Innovation, Kitchen Maintenance, and Kitchen Leadership.

Qualified applicants will possess a culinary degree, certification, or at least three years of equivalent restaurant industry experience as a chef. Certified as a ServSafe food handler or other food safety certification.