Executive Chef: Seasonal Menus & High-Volume Leadership

A food service company seeks an experienced Executive Chef III to lead culinary operations at the New England Aquarium in Boston. Responsibilities include developing seasonal menus, managing a team of kitchen staff, and ensuring quality in food preparation. The ideal candidate will have a degree in Culinary Arts and at least 5 years of culinary leadership experience. This position requires a commitment to excellence and creativity in a dynamic environment, with a comprehensive benefits package offered from day one. #J-18808-Ljbffr