https://heyzine.com/flip-book/2d1fa233f8.html   Executive Chef Reports to: Food and Beverage Director Supervises: Executive Steward; Banquet Chef; Sous Chef; Pastry Chef. Classification: Education and/or Experience Bachelor’s degree in culinary arts and/other Hospitality Management degree and eight years food production and management experience; or 15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Job Knowledge, Core Competencies and Expectations Exceptional cooking