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, menu planning, and kitchen management, with a strong background in fine dining and catering. This role requires a creative individual who can inspire and manage a team while maintaining high standards of food safety and quality.

REQUIREMENTS

• Proven experience as an Executive Chef or similar role in the restaurant or hospitality industry.
• Strong leadership skills with the ability to manage a diverse team effectively.
• Extensive knowledge of food safety regulations and best practices in food handling.
• Experience in menu planning, inventory management, and cost control within a culinary setting.
• Familiarity with dietary department operations is a plus.
• Excellent communication skills to interact with staff, guests, and vendors professionally.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Culinary degree or equivalent experience preferred; banquet experience is highly desirable.
• Previous experience in fine dining establishments is an advantage. Join our team and take the lead in creating unforgettable culinary experiences that delight our guests!
  Job Type: Full-time
  Pay: $90,000.00 - $150,000.00 per year

Benefits:

• Relocation assistance

Work Location: In perso

• Oversee all aspects of kitchen operations, ensuring efficiency and quality in food preparation and presentation.
• Develop and design innovative menus that reflect seasonal ingredients and current culinary trends.
• Manage inventory control, including ordering, receiving, and storing food supplies to minimize waste.
• Supervise kitchen staff, providing training and mentorship to enhance their skills and performance.
• Ensure compliance with health and safety regulations, including food handling and sanitation practices.
• Collaborate with the front-of-house team to ensure seamless service during meal periods.
• Monitor food costs and labor expenses to maintain budgetary goals while delivering high-quality dishes.
• Lead by example in cooking techniques, presentation standards, and overall culinary excellence.
• Plan and execute special events or banquets as required, ensuring a memorable experience for guests.