Executive Chef
For 2027 Season:
Hiring and training kitchen staff on food handling or equipment safety
Creating and updating menus based on ingredient pricing and seasonality
Setting and maintaining standards for food quality and dish presentation
Managing ingredients or supplies inventory
Overseeing kitchen-related finances, including budget and food and labor costs
Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details
Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
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Hiring and training kitchen staff on food handling or equipment safety
Creating and updating menus based on ingredient pricing and seasonality
Setting and maintaining standards for food quality and dish presentation
Managing ingredients or supplies inventory
Overseeing kitchen-related finances, including budget and food and labor costs
Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details
Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
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