Executive Chef

The Executive Chef is responsible for leading all kitchen operations, developing high-quality menus, supervising culinary staff, and maintaining consistent food standards. This role involves managing food preparation, controlling kitchen expenses, overseeing inventory, and ensuring compliance with food-safety regulations. The ideal candidate has strong culinary expertise, excellent leadership skills, and a commitment to delivering outstanding food and an exceptional dining experience.

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food production.
• Develop and update menus featuring creative dishes and quality ingredients.
• Establish recipes, portion sizes, and food-presentation standards.
• Ensure consistency in food quality, flavor, freshness, and presentation.
• Lead, train, supervise, and motivate chefs and kitchen employees.
• Recruit kitchen staff and support employee development.
• Prepare staff schedules and coordinate kitchen shift assignments.
• Manage food inventory, purchasing, and supplier relationships.
• Monitor ingredient freshness, storage, and stock levels.
• Control food costs, labor expenses, portion sizes, and kitchen waste.
• Maintain food safety, sanitation, and kitchen-cleanliness standards.
• Ensure proper handling of food allergies and special dietary requirements.
• Monitor kitchen equipment and arrange repairs or maintenance when needed.
• Coordinate with restaurant management, servers, and beverage staff.
• Review food quality and kitchen performance to identify improvements.
• Train employees on recipes, cooking techniques, and preparation procedures.
• Ensure compliance with company policies and applicable health regulations.
• Maintain accurate inventory records, food-cost reports, and kitchen documentation.
• Review guest feedback and introduce improvements to menu items and service.
• Maintain a safe, organized, and productive kitchen environment.

Qualifications & Skills:

• Extensive professional culinary experience, preferably in a senior kitchen role.
• Previous Executive Chef or Head Chef experience preferred.
• Strong knowledge of cooking techniques, menu development, and food presentation.
• Excellent leadership and team-management abilities.
• Experience with budgeting, food costing, and portion control.
• Knowledge of inventory management and supplier coordination.
• Understanding of food safety, sanitation, and allergen management.
• Strong organizational and time-management skills.
• Excellent communication and problem-solving abilities.
• Ability to manage multiple priorities in a fast-paced kitchen.
• Creativity and attention to detail.
• Ability to train, motivate, and develop kitchen staff.
• Professional attitude and commitment to culinary excellence.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities to contribute to menu development and culinary innovation.
• A professional and collaborative kitchen environment.
• Opportunities for career growth and leadership development.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $22.00 - $27.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person