Executive Chef & Executive Sous Chef

Atlanta, Boston, CT, Tampa, Nashville, Washington DC/VA

Description of Position

The Executive Chef is responsible for all food production including that used for restaurants, banquet functions and other outlets. Along with the Culinary Director, the Executive Chef will be very involved in developing menus, food purchase specifications and recipes. The Executive Chef will be an exceptional leader who does so by example. S/he will supervise staff, develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

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