Executive Chef

Job Description:

We are seeking an experienced Executive Chef who will be responsible for overseeing kitchen operations, ensuring food quality, and managing the back-of-house (BOH) staff.

Executive Chef Responsibilities:

• Lead and manage kitchen staff, ensuring smooth operations during service hours.
• Oversee food preparation, ensuring consistency and high-quality standards.
• Maintain a clean and organized kitchen, adhering to food safety standards and cleanliness.
• Create and design innovative and high-quality menus that reflect current food trends.
• Ensure effective inventory management, controlling costs, and minimizing waste.
• Maintain relationships with suppliers to ensure the procurement of high-quality ingredients.
• Supervise kitchen operations during peak hours, ensuring efficiency and quality.
• Train and mentor kitchen staff, fostering professional development and teamwork.
• Ensure compliance with food safety and sanitation regulations (ServSafe or equivalent).
• Troubleshoot issues in the kitchen, maintaining performance under pressure.

Executive Chef Qualifications:

• Education: Graduate from a reputable Culinary School/Institution or equivalent.
• Experience: At least 2 years of experience in the same role, with a strong background in kitchen management and food preparation.
• Skills:
• Non-smoker preferred.
• Strong attention to detail, with a focus on food quality and presentation.
• Ability to work effectively under pressure, especially during busy service hours.
• Advanced knowledge of professional food principles, food safety practices, and kitchen hygiene.
• ServSafe Certification (preferred).
• Excellent knowledge of BOH systems, including ordering, inventory management, and cost control.
• Highly creative with a flair for menu development and food presentation.
• Strong organizational skills to manage kitchen staff and resources efficiently.
• Proven leadership and team management abilities, with the capability to inspire and motivate the kitchen team.