Classification            Exempt   Reports to            Owner/President   Summary/Objective The Executive Chef is responsible for overseeing the entire Back of House Department, including preparing dishes, hiring/managing/evaluating Back of House staff, inventory management and following proper food safety and sanitation practices.   Essential Functions Maintains a clean and safe environment instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensures food standards, preparation, presentation and cooking techniques are established and monitored to meet company st