Under direction of Altitude Hospitality Group’s Director of Culinary, supervises, monitors, oversees and evaluates daily food preparation, menu planning and food procurement operations and activities; supervises and oversees food preparation and food service operations in gourmet restaurant; and performs related duties as assigned.

Restaurant Executive Chef is responsible for supervising, monitoring and overseeing daily food preparation, menu planning and food procurement operations and activities. The incumbent is also responsible for supervising the kitchen activities and staff.  Work requires significant responsibility for menu and recipe development using regional, organic and sustainably produced food products that are tasteful and appealing. Duties and responsibilities are carried out with considerable independence within the framework of established policies, procedures and guide­lines.