Executive Culinary Leader

As a key leader in the culinary operations, this role is responsible for overseeing daily kitchen operations across diverse dining venues. The successful candidate will assist in ensuring the highest standards of food quality, safety, and presentation.

• • Ensures standards of quality and presentation are met for all locations


• • Creates and manages schedule based on business needs


• • Develops and implements menu items, recipes and product presentation


• • Performs ordering while maintaining inventory levels


• • Recruits, interviews, hires and trains staff as needed

v• At Least 21 Years of Age
v• High School Diploma or GED
v• .


range from six to ten years of experience