Culinary Director

Executive Chef Job Description

Overview of the Position:

The Executive Chef is a high-level culinary professional responsible for overseeing all aspects of food production, including menu development, inventory management, and staffing.

This role requires strong leadership and organizational skills, as well as expertise in food safety, quality control, and cost management.

Key Responsibilities:

• Develop and implement menus that meet the needs of the location's concept and drive sales
• Manage inventory, order supplies, and maintain a clean and organized workspace
• Supervise kitchen staff, provide training and support, and hold them accountable for maintaining high standards of quality and cleanliness
• Collaborate with other departments to ensure smooth operations and achieve business objectives
• Stay up-to-date on industry trends, best practices, and regulatory requirements

Required Skills and Qualifications:

• Strong leadership and communication skills

• Expertise in food preparation, presentation, and safety

• Ability to manage budgets, inventory, and staff

• Strong problem-solving and analytical skills

• High school diploma or equivalent required; degree in culinary arts or related field preferred

Benefits:

• Competitive salary and benefits package

• Opportunities for career growth and advancement

• Collaborative and dynamic work environment

• Recognition and rewards for outstanding performance

Others:

• The Executive Chef will be expected to work effectively in a fast-paced environment and adapt to changing priorities and deadlines.

• A high level of professionalism, integrity, and confidentiality is expected when dealing with sensitive information and confidential matters.