The District Executive Chef is responsible for directly supervising kitchen personnel. This role will supervisor and coordinate all related culinary activities. •    Train and lead kitchen personnel.•    Estimate food consumption and requisition or purchase food.•    Select and develop recipes as well as standardize production recipes to ensure consistent quality.•    Establish presentation technique and quality standards.•    Plan and price menus.•    Ensure accurate equipment operation/maintenance•    Ensure accurate safety and sanitation in kitchen.•    You may cook selected items, no more than 20% of the time.•    You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary tech