Executive Chef/Kitchen Manager

Overview

We are seeking a dynamic and experienced Executive Chef/Kitchen Manager to lead our culinary team with passion, precision, and innovation. This role offers an exciting opportunity to oversee all aspects of kitchen operations, ensuring exceptional food quality, safety, and service in a fast-paced, hospitality-focused environment. The ideal candidate will bring a blend of culinary expertise, strong leadership skills, and a commitment to excellence to create memorable dining experiences for our guests. As a key leader in our organization, you will inspire your team, manage resources efficiently, and uphold the highest standards of food safety and sanitation.

Responsibilities

• Lead and supervise all kitchen staff, fostering a positive team environment while ensuring high performance standards.
• Oversee food production, preparation, and presentation to meet quality expectations and customer satisfaction.
• Plan menus that balance creativity with operational efficiency, incorporating dietary considerations and catering needs.
• Manage inventory control and procurement processes to optimize food costs while maintaining freshness and quality.
• Enforce food safety sanitizing procedures and compliance with health regulations to ensure a safe dining environment.
• Coordinate shift management, scheduling staff appropriately for busy periods such as banquets, events, and daily service.
• Oversee catering operations, banquet functions, and special events with attention to detail and flawless execution.
• Monitor food handling practices, ensuring adherence to all safety standards and proper hygiene protocols.
• Implement cost control measures without compromising quality or guest experience.
• Lead by example in hospitality excellence, serving as a role model for professionalism and culinary mastery.

Experience

• Proven supervisory experience in a high-volume restaurant or hospitality setting with strong leadership skills.
• Extensive culinary experience including fine dining environments and catering operations.
• Demonstrated expertise in food production, menu planning, inventory management, and cost control strategies.
• Familiarity with food safety sanitizing procedures and health regulations across the food industry.
• Experience managing teams as a chef or kitchen manager with a focus on training and development.
• Background in banquet service, event catering, or large-scale food service management is highly desirable.
• Strong knowledge of kitchen operations including shift management, inventory control, and food handling practices.

Join us to lead an energetic team dedicated to delivering exceptional culinary experiences! Your expertise will inspire innovation in our kitchens while ensuring operational excellence every step of the way.

Pay: $45,000.00 - $50,000.00 per year

Benefits:

• Food provided
• Paid time off

Work Location: In person