EXECUTIVE CHEF- ORLANDO, FL

This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities:

Plans regular and modified menus according to established guidelines

Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards

Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas

Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed

Complies with federal, state and local health and sanitation regulations and department sanitation procedures

Performs other duties as assigned