JOB SUMMARY

We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all kitchen operations. The ideal candidate will possess a strong background in fine dining, catering, and food service management, with a passion for creating exceptional dining experiences. As the Executive Chef, you will be responsible for menu planning, food production, and ensuring the highest standards of food safety and quality.

QUALIFICATIONS

• Proven experience as an Executive Chef or in a similar leadership role within the culinary industry.
• Strong background in fine dining, catering, or restaurant management.
• Extensive knowledge of food production techniques, menu planning, and inventory management.
• Excellent leadership skills with the ability to motivate and develop a diverse team.
• Experience in supervising kitchen operations and managing shifts effectively.
• Familiarity with dietary department practices is a plus.
• Strong understanding of food safety standards and regulations.
• Exceptional culinary skills with creativity in cooking and presentation.
• Previous experience in bartending is advantageous but not required.
• A commitment to providing outstanding hospitality and customer service. Join our dynamic team where your culinary expertise will shine!
  Job Types: Full-time, Part-time
  Pay: $20.00 - $24.00 per hour
  Expected hours: 30 – 40 per week
  Work Location: In perso

• Lead and manage the kitchen team, fostering a collaborative and positive work environment.
• Oversee all aspects of food preparation and production to ensure high-quality dishes are served.
• Develop innovative menus that reflect seasonal ingredients and culinary trends.
• Manage inventory control and ordering of supplies to maintain optimal stock levels.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
• Train and mentor kitchen staff in cooking techniques, food handling, and presentation.
• Collaborate with front-of-house staff to ensure seamless service during events and busy shifts.
• Supervise banquet operations and catering services as required.
• Monitor food costs and implement strategies to minimize waste while maximizing quality.