Head Culinary Director

Job Summary

The Executive Chef is a senior culinary leader responsible for the overall success of the kitchen operation.

• Oversee and manage all kitchen staff to ensure seamless day-to-day operations, maintaining high standards of quality, safety, and presentation.


• Mentor, train, and provide continuous career development and feedback to team members, fostering a culture of growth and excellence.


• Participate in recruiting, hiring, and scheduling for the back-of-house team, ensuring the right talent is in place to deliver exceptional results.

• Lead daily kitchen operations, focusing on menu development, innovative specials, and implementing efficient food purchasing, inventory management, and prep production systems.


• Drive sales growth by creating visually appealing dishes, menus that showcase local flavors, and presenting promotions that attract new customers.


• Ensure impeccable food quality and presentation standards are consistently met, adhering to health and safety regulations.

• Monitor and control labor costs, maintain strict control of food and labor expenses, and work closely with the General Manager to optimize profitability.


• Prepare and analyze financial reports, forecasts, and budget plans to ensure accurate projections and informed decision-making.


• Maximize profit margins by making data-driven decisions, leveraging market trends, and streamlining processes.

• Implement and enforce rigorous kitchen hygiene and food safety standards, maintaining a spotless environment and adhering to industry regulations.


• Communicate effectively with the management team and all staff to ensure cohesive teamwork and open dialogue.


• Continuously evaluate and improve kitchen performance, adjusting strategies as needed to maintain excellence.