The Executive Chef will be responsible for the lunch/bar menu along with the dinner menu and one special event menus. The expectation is to feature the local seafood and utilize the freshest ingredients. The chef will also be responsible for Special Event menus for groups of 12 - 250. Ideally the chef has experience with banquets and/or clubs.
The busy season is from when school lets out until the end of November. The chef should expect to work 6 days if necessary and will have a team of 3 sous chefs.