Table 95 Hospitality

The Executive Chef role leads kitchen operations within a full-service restaurant, directing training and daily activities for culinary staff to ensure efficient and profitable food service. Key responsibilities include planning menus, managing food costs and inventory, supervising cooking processes, and enforcing strict nutrition and sanitation standards. The position offers the opportunity to develop creative recipes, mentor culinary teams, and deliver exceptional guest experiences. This role is ideal for a leader with a passion for quality food and team development who thrives in a collaborative environment focused on continuous improvement and operational excellence.