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Executive Chef
Overall, the Executive Chef is to direct food ordering, preparation, production and control for all food outlets and banquet facilities of the Club. In addition, this position will be charged with hiring, training and overseeing the kitchen staff and ensuring a high quality, cost-effective product. Will often work evenings, weekends and holidays as these are the times our kitchen is most active. This is a supervisory position so good leadership skills are critical in addition to a strong a la carte background. Responsibilities include, but are not limited to: Enhancing the food product that is presented to guests Making changes to the menu by responding to the marketplace and to guests' needs, both present and anticipated Using market research to de

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