Executive Chef

As a key member of our culinary team, you will be responsible for ensuring the smooth operation of our kitchen. This includes:

• Supply Chain Management: Order and manage the procurement of food, ingredients, and supplies to meet the demands of our menu.
• Staff Management: Hire, train, and develop a high-performing team of kitchen staff, including cross-training to ensure flexibility and efficiency.
• Scheduling: Create and manage schedules to ensure adequate staffing levels, particularly during peak periods such as the lunch rush.
• Inventory Control: Maintain accurate inventory levels and conduct regular stocktakes to prevent waste and optimize ordering.
• Maintenance and Repairs: Oversee the maintenance and repair of kitchen equipment to ensure optimal performance and minimize downtime.
• Menu Development: Collaborate with the Restaurant Supervisor to develop and implement menu changes and adjustments based on seasonal availability and customer preferences.
• Guest Service: Provide exceptional customer service by responding promptly to guest inquiries and resolving any issues that may arise.
• Reporting and Compliance: Maintain accurate records and reports, including weekly and monthly reports, to ensure compliance with company standards and regulatory requirements.

Requirements

To succeed in this role, you will need:

• Strong Leadership Skills: Proven ability to lead and motivate a team to achieve high standards of performance.
• Excellent Communication Skills: Ability to communicate effectively with staff, management, and guests to ensure seamless operations.
• Attention to Detail: Strong organizational and time management skills to maintain accurate records and meet deadlines.
• Knowledge of Food Safety and Sanitation: Familiarity with food safety and sanitation procedures to ensure a clean and safe working environment.