Executive Chef

The ideal candidate is a seasoned chef with a background in dining and banquet/catering execution. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.

Responsibilities

• Menu planning: Create menus, specials, and portion sizes
• Staff management: Hire, train, and supervise kitchen staff
• Inventory management: Monitor and order ingredients and supplies
• Kitchen maintenance: Ensure the kitchen is clean and meets health code standards
• Food quality: Oversee meal preparation and presentation, and taste finished meals
• Cost control: Estimate food consumption and labor needs, and control food costs
• Communication: Communicate with restaurant managers and owners about kitchen needs
• Training: Train staff on food preparation, safety, and sanitation
• Compliance: Ensure compliance with health and sanitation regulations, and company safety policies
• Recipe creation
• Organizing budgets and finances
• Sourcing unique ingredients
• Keeping stock levels up-to-date
• Maintaining equipment and storage schedules

Qualifications

• Associate's degree or higher in Culinary Arts or equivalent experience.
• 3+ years of kitchen experience
• Experience in leading and supervising chef/cooks
• Experience working within budget constraints