Seeking an experienced, full time Chef to over-see our restaurant and catering needs. The position requires proven culinary training or a degree. The ideal candidate would possess leadership in quality food, restaurant operations as well as catering experience. We anticipate the position will average 45-50 hours per week in high-season with some additional holiday availability required. This person will: ensure effective operations of the kitchen & food related areas as well as employee proficiency work with RM to complete some admin duties such as scheduling, ordering & inventory prepare station with all products and supplies necessary to execute tasks properly store, rotate & manage all food products following local, state, federal & company guidelines and procedures physically inspect all food items prior to ending out to the customer & proactively remove dishes from the line that do not meet our standards of service communicate well with service staff regarding ticket times & other necessary items clean as you go other duties assigned