Executive Chef

The following and other duties may be assigned as necessary: - Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high quality service.- Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result.- Maintains food costs and labor percentiles.- Maintains consistent food quality for all F&B outlets.- Responsible for the development and implementation of menus for all food outlets.- Assists Director/VP with the implementation and updating of the Food and Beverage inventory Control System.- Responsible for the oversight of F&B Back of House leadership staff.- Develops, implements and manages operational goals and monitors achievements of performance and profit...