Executive Culinary Manager

The role of Executive Chef requires a professional with extensive culinary experience, exceptional leadership skills, and a deep understanding of high-volume kitchen operations. As a key member of the management team, you will oversee the preparation of menus, supervise food safety protocols, and lead a diverse culinary team.

• Develop and implement menu designs, considering factors such as cost, presentation, and customer satisfaction.
• Maintain a safe working environment by ensuring adherence to health regulations, proper sanitation procedures, and inventory management.

• Lead and mentor a team of chefs and cooks, providing coaching and training to enhance job performance and employee satisfaction.
• Assist in managing food costs, labor expenses, and inventory levels, ensuring efficient use of resources and minimizing waste.

• A minimum of 3 years of senior-level culinary experience, preferably in a fast-paced production kitchen or high-end restaurant.
• Strong communication and interpersonal skills, with the ability to motivate and guide team members effectively.
• Detailed knowledge of kitchen operations, menu planning, and inventory management.

• Exceptional culinary expertise, including cooking techniques, recipe development, and presentation standards.
• Ability to work under pressure, prioritize tasks, and maintain a calm demeanor during peak service hours.