Executive Chef

The Chef Manager is responsible for leading culinary operations, team development, and ensuring safety and sanitation standards.

Key duties include

• training and supervising kitchen staff
• estimating food needs and purchasing
• developing and standardizing recipes
• ensuring presentation quality and menu planning
• maintaining equipment and safety protocols
• overseeing catering events and providing culinary instruction

Qualifications include

• 2-3 years of related experience
• post-high school education or equivalent
• preferred culinary degree
• strong knowledge of food principles and management skills
• excellent communication skills

Compensation ranges from $75,000 to $85,000, with comprehensive benefits offered.

Our focus is on delivering exceptional food experiences and customer service while providing growth opportunities for the right candidate.