Executive Chef

Job Summary
We are seeking a highly skilled and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will oversee all aspects of kitchen operations, menu development, and food quality assurance, ensuring compliance with safety standards and fostering a collaborative, innovative environment. This role requires strong leadership, extensive culinary expertise, and the ability to manage multiple responsibilities in a fast-paced hospitality setting.

Responsibilities

• Develop, plan, and update menus that reflect current culinary trends while maintaining high standards of quality and presentation
• Supervise and mentor kitchen staff, including chefs, cooks, and kitchen assistants, fostering a positive team environment
• Oversee food production processes to ensure consistency, safety, and adherence to dietary requirements
• Manage inventory control and procurement to optimize food costs and minimize waste
• Coordinate catering events, banquets, and special functions with attention to detail and client specifications
• Ensure compliance with food safety regulations and maintain cleanliness standards across the kitchen area
• Lead shift management by organizing staff schedules, delegating tasks effectively, and maintaining operational efficiency
• Collaborate with front-of-house management to ensure seamless food service operations
• Monitor food handling procedures to uphold health standards and reduce risk of contamination
• Innovate menu offerings by incorporating new ingredients, techniques, and presentation styles

Skills

• Extensive culinary experience with a focus on fine dining, catering, or banquet experience
• Proven supervising and team management skills in a high-volume kitchen environment
• Strong background in food production, food safety, and kitchen management
• Expertise in menu planning, inventory management, and cost control
• Excellent leadership abilities with a focus on staff development and motivation
• Proficiency in food handling, food preparation, and overall food service management
• Experience with restaurant management, including shift management and operational oversight
• Knowledge of the food industry, including trends in hospitality, catering, and restaurant services
• Ability to manage multiple priorities efficiently while maintaining high standards of quality and service excellence

Job Type: Full-time

Pay: $62, $84,678.55 per year

Work Location: In person