Executive chef

Responsibilities:Design food menus, create signature recipes, and train chefs on how to prepare and plate dishesManage a kitchen staff, including chefs, sous chefs, cooks, and dishwashersManage a kitchen budget and take budget into account when creating menus, ordering food, and hiring new back-of-house employeesSupervise food storage, food handling, and kitchen operations to ensure food is fresh, proper safety and handling procedures are being followed, and processes are efficientRequirements:2+ years of culinary education.Advanced knowledge of food professional principles and practices.Proficient knowledge of human resources managementExcellent communication skills.