Orange County, NY
The Executive Chef is responsible for all food production, including that sold in dining rooms, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises kitchen staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards
- Upscale Catering and Fine Dining experience
- Management in Country Club or Resort style setting
- Food and Labor Cost management
- Highly organized, Passionate, Driven and Creative
Compensation Range: $60,000- 75,000 based on experience. Health Insurance available after 60 days.
If interested, Please email a current copy of your resume to email@example.com