Executive Chef

The Executive Chef is responsible for leading all kitchen operations, developing menus, managing culinary staff, and maintaining exceptional standards of food quality, presentation, and consistency. This role oversees kitchen performance, food costs, inventory, and food safety while collaborating with restaurant management to deliver an outstanding dining experience.

Key Responsibilities:

• Oversee all kitchen operations and culinary activities.
• Develop and update menus, recipes, and seasonal specials.
• Lead, train, and supervise chefs, cooks, and kitchen staff.
• Maintain high standards of food quality, taste, and presentation.
• Establish consistent recipes, portion sizes, and preparation procedures.
• Manage food purchasing, inventory, and supplier relationships.
• Monitor food costs, labour expenses, and kitchen budgets.
• Reduce food waste and improve kitchen efficiency.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Coordinate food preparation and service with front-of-house management.
• Plan kitchen staffing, schedules, and daily responsibilities.
• Monitor kitchen equipment and arrange maintenance when necessary.
• Accommodate dietary requirements and food-allergy requests.
• Evaluate staff performance and provide ongoing coaching.
• Review customer feedback and improve menu offerings.
• Support menu pricing and profitability strategies.
• Ensure timely and consistent service during busy periods.
• Maintain appropriate records for inventory, costs, and food safety.

Qualifications & Skills:

• Extensive experience in professional kitchens, preferably in a senior chef role.
• Proven leadership and kitchen management experience.
• Strong culinary knowledge and advanced cooking skills.
• Experience in menu development and recipe standardization.
• Knowledge of budgeting, food costing, and inventory management.
• Understanding of food safety and sanitation requirements.
• Excellent leadership, communication, and organizational skills.
• Ability to train, motivate, and manage a diverse kitchen team.
• Strong problem-solving and decision-making abilities.
• Ability to perform effectively in a fast-paced environment.
• High attention to detail and commitment to quality.
• Flexibility to work evenings, weekends, and holidays.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional growth and advancement.
• A collaborative and professional culinary environment.
• Opportunities to contribute creative menu ideas.
• Staff meals or employee discounts, where available.

Pay: $22.00 - $29.00 per hour

Expected hours: 34.0 per week

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person