JOB SUMMARY

We are seeking a highly skilled Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in dining and catering, with extensive experience in food production, menu planning, and kitchen management. As the Executive Chef, you will oversee all aspects of the kitchen operations, ensuring high standards of food quality, safety, and presentation while managing a team of culinary professionals.

QUALIFICATIONS

• Proven experience as an Executive Chef or in a similar leadership role within the food industry.
• Extensive knowledge of culinary techniques, food safety standards, and kitchen management practices.
• Strong background in dining, catering, and banquet service is preferred.
• Excellent team management skills with the ability to motivate and lead a diverse group of individuals.
• Demonstrated expertise in menu planning, food production, and inventory management.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Exceptional leadership qualities with strong communication skills.
• Experience in supervising kitchen staff and managing shifts effectively is essential.
• Culinary degree or equivalent experience is preferred but not required; passion for cooking is a must! Join our team as an Executive Chef where your culinary creativity will shine while leading a talented team dedicated to providing outstanding dining experiences!
  Job Type: Full-time
  Pay: $45,000.00 - $55,000.00 per year

Benefits:

• Paid time off

Ability to Commute:

• Baton Rouge, LA 70802 (Preferred)

Ability to Relocate:

• Baton Rouge, LA 70802: Relocate before starting work (Preferred)

Work Location: In perso

• Lead and manage the kitchen staff, fostering a collaborative and efficient work environment.
• Develop and execute innovative menus that reflect current culinary trends while meeting dietary needs.
• Oversee food preparation and cooking processes to ensure quality and consistency in every dish served.
• Manage inventory control and ordering of supplies to maintain optimal stock levels while minimizing waste.
• Ensure compliance with food safety regulations and best practices in food handling.
• Train and mentor kitchen staff on cooking techniques, food service management, and hospitality standards.
• Coordinate with banquet teams for large events, ensuring seamless execution of catering services.
• Monitor kitchen operations to maintain high standards of cleanliness and organization.
• Collaborate with restaurant management to enhance guest satisfaction through exceptional culinary offerings.