Nothing in this position description restricts Management’s right to assign or reassign duties and responsibilities at any time.
The primary purpose of the Executive Chef is to assist with the operation and financial results of the Culinary Team. The Executive Chef will train and manage culinary personnel as well as supervise and coordinate all related culinary activities. This individual is responsible for ensuring that we exceed customer expectations, develop our associates and meet both company and departmental objectives.
ESSENTIAL JOB FUNCTIONS
The work environment characteristics described here are representative of those an individual encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The performance of this position requires that the individual come into contact with the public and coworkers. Temperatures vary and are typically very warm in the kitchen, ambient in the office area, and cold in the freezer. Lighting varies by location but is typically ambient. The individual will frequently come into contact with tools and utensils necessary to prepare the items made by the Culinary Team, including sharp tools such as knives. Floors may be slippery both in the kitchen and in the hallways.
Due to the nature of our industry, the performance of this position will require the individual to spend time in a facility in which he/she will be exposed, either directly or indirectly, to potential food allergens including (but not limited to): peanuts, gluten, corn, egg, fish, milk, shellfish, soy, tree nut and wheat.
The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.