Executive Chef
CurrentOversee the operations of the restaurant to deliver exceptional customer service and achieve the financial goals of the operation. Provide menus and recipes for meal preparation. Serve meals that are attractive to residents and in accordance with plating guidelines. Ensure food service is in compliance with State Health Department regulations. Apply analytical skills in preparation and management of budget. Manage food and supply inventory. Hire, train and supervise front and back of house staff.
Aug 2011 - Present
