Senior Culinary Manager

The Executive Chef oversees all culinary operations ensuring exceptional food quality consistency creativity and cost efficiency. This role leads kitchen staff develops menus upholds safety standards and drives the restaurant's overall culinary vision.

• Lead and manage all kitchen operations including food preparation production and plating standards.
• Develop seasonal menus specials and recipes that align with the restaurant's brand and customer expectations.
• Oversee inventory control purchasing vendor relationships and cost management to maintain food cost targets.
• Hire train schedule and supervise kitchen staff; maintain high morale and performance.
• Ensure strict adherence to health sanitation and safety regulations HACCP / local health codes.
• Implement quality control systems to maintain consistency across all dishes.
• Collaborate with ownership/management on budgeting forecasting and special events.
• Resolve operational challenges quickly and efficiently during service.

• Culinary degree or equivalent professional experience.
• 5-10+ years in progressively senior kitchen roles.
• Proven leadership creativity and time-management skills.
• Strong understanding of food costing inventory systems and labor management.

As a key member of the culinary team you will have opportunities for career advancement and professional growth in a dynamic fast-paced environment.

Our restaurant is a modern upscale establishment dedicated to serving innovative cuisine in a sophisticated setting.