JOB OVERVIEW

We are seeking a highly skilled and passionate Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess extensive knowledge of food production, kitchen management, and menu planning, with a strong emphasis on fine dining and catering. This role requires a dynamic leader who can effectively manage a team while maintaining high standards of food safety and quality.

QUALIFICATIONS

• Proven experience as an Executive Chef or in a similar leadership role within the food industry.
• Strong background in fine dining, catering, banquet operations, and restaurant management.
• Excellent culinary skills with a deep understanding of cooking techniques and food handling practices.
• Demonstrated ability in menu planning, inventory management, and shift management.
• Experience supervising teams with effective leadership qualities that inspire collaboration.
• Knowledge of dietary department practices is preferred but not mandatory.
• Familiarity with food service management principles and hospitality standards.
• Strong organizational skills with the ability to multitask in a fast-paced environment.
• Excellent communication skills for effective interaction with staff and guests. Join us in creating memorable dining experiences through exceptional culinary artistry!
  Job Type: Full-time
  Pay: $75,000.00 - $80,000.00 per year

Benefits:

• Paid time off

Work Location: In perso

• Oversee all aspects of kitchen operations, ensuring efficient food production and service.
• Develop and design innovative menus that reflect seasonal ingredients and current culinary trends.
• Supervise kitchen staff, providing training and guidance to enhance their skills and performance.
• Manage inventory control, including ordering supplies and maintaining stock levels to minimize waste.
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment.
• Collaborate with the front-of-house team to ensure seamless service during events and regular dining hours.
• Implement cost control measures while maintaining high-quality standards in food preparation and presentation.
• Plan and execute catering events, ensuring customer satisfaction from start to finish.
• Foster a positive work environment that encourages teamwork, creativity, and professional growth.