"An executive chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training, and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Also known a chef manager or head chef. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Executive Chef Requirements: • 2+ years of culinary education. • 5+ years of experience in a similar position. • Advanced knowledge of food professional principles and practices. • Proficient knowledge of human resources management. • Excellent knowledge of BOH systems, ordering and inventory. • Excellent communication skills. • Ability to meet deadlines. • Available to work on-call, shifts, after hours, over weekends, and on public holidays."

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