SUMMARY Responsible for planning and directing food preparation in the kitchen.  This will involve a large degree of supervising other kitchen staff.  Will oversee inventory levels, food costs, kitchen labor, preparation of food, presentation of food, managing supplies and reporting to Venue Director.  As Executive Chef, the employee would also aide in making sure the kitchen is up to safety standards and that the staff are obeying sanitation rules.  Employee must have the ability to work varied hours/days, including evenings, weekends and holidays as needed.  No set schedule, schedule is subject to change and hours are based on events. ESSENTIAL RESPONSIBILITIES include the following.  Other duties as assigned.