Executive Chef – Food & Beverage

Bachelor’s Degree in Marketing, Business Administration, Communications, Hospitality Management, or a related field.
Minimum 8 years of experience in F&B Kitchen Operations with 3-4 years in a multi-unit managerial position.
Establish and maintain culinary standards, recipes, portion controls, and presentation guidelines.
Monitor daily kitchen operations to ensure efficiency, productivity, and customer satisfaction.
Strong understanding of P&L and food cost management.
Strong understanding of HACCP standards and expectations.