The primary responsibility of the Executive Chef is to direct all department operations for the department(s) assigned. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.