Head Culinary Director

Executive Chef Role

An Executive Chef is responsible for overseeing all aspects of back-of-house operations, including managing staff, food ordering, preparation, cooking, and serving. This role involves maintaining health and safety standards while managing a team of kitchen staff, working within financial constraints, and creating menus that showcase the establishment's offerings.

Duties & Responsibilities:

• Coordinate with hospitality directors to schedule staff and review event calendars.
• Develop and implement menu designs, sourcing ingredients and placing orders with vendors.
• Maintain inventory levels, kitchen equipment, and the quality of food served.
• Lead and motivate kitchen staff, oversee finances, and assist with food preparation and recipe development.
• Evaluate and ensure adherence to strict safety and sanitation standards.

Job Requirements, Qualifications & Specifications:

• Cook food in accordance with health department regulations.
• Knowledge of kosher law and ability to work with a mashgiach.
• Strong leadership skills and excellent communication abilities.
• Bilingual proficiency in English and Spanish, detailed knowledge of food preparation, and catering for events.
• Experience in high-volume environments, multitasking, and extended hours when required.