OVERVIEW

We are seeking an experienced and passionate Executive Chef to lead our culinary team. The ideal candidate will have a strong background in fine dining and catering, with a proven ability to manage kitchen operations and deliver exceptional dining experiences. As the Executive Chef, you will be responsible for menu planning, food preparation, and ensuring the highest standards of food safety and quality. Your leadership skills will be essential in fostering a collaborative environment while maintaining efficiency in food production.

SKILLS

• Extensive experience in the culinary field, particularly in fine dining and restaurant management.
• Strong leadership abilities with a focus on team management and development.
• Proficient in menu planning, food production, and catering services.
• Knowledge of inventory management practices and cost control measures.
• Excellent cooking skills with an emphasis on quality presentation and flavor profiles.
• Familiarity with food service management systems and kitchen equipment.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Strong understanding of food safety regulations and best practices in the food industry.
• Experience in supervising staff within a fast-paced kitchen environment. Join our team as an Executive Chef where you can showcase your culinary expertise while leading a dedicated team committed to excellence in hospitality.
  Job Type: Full-time
  Pay: $75,000.00 - $90,000.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Develop and design innovative menus that reflect current culinary trends and customer preferences.
• Manage inventory control and ensure proper food handling practices are followed.
• Supervise kitchen staff, providing training and guidance to enhance their skills and performance.
• Maintain high standards of cleanliness and organization within the kitchen.
• Ensure compliance with health and safety regulations, including food safety protocols.
• Collaborate with the dietary department to accommodate special dietary needs.
• Coordinate banquet services and catering events, ensuring timely delivery of high-quality meals.
• Monitor food costs and waste management to optimize profitability.
• Foster a positive team environment through effective communication and leadership.