Executive Chef II

Education and Experience

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Provides direction for menu development.

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.