OVERVIEW

We are seeking a passionate and experienced Executive Chef to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment. As the Executive Chef, you will be responsible for menu creation, staff management, and maintaining high standards of food quality and safety.

QUALIFICATIONS

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high volume setting $7M annually minimum
• Strong Experience in Events.
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills with the ability to inspire and lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
• Ability to work in a fast-paced environment while maintaining high-quality standards.
  Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!
  Job Type: Full-time
  Pay: $90,000.00 - $110,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Relocation assistance
• Vision insurance

Work Location: In perso

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.