Executive Chef

The Kitchen Manager is a key member of our culinary team, responsible for overseeing the daily operations of our kitchen. This role requires a strong leader who can motivate and guide our kitchen staff to deliver exceptional food quality and service.

• Oversee and supervise daily kitchen operations, ensuring that all food is prepared to the highest standards.
• Responsible for maintaining a clean and safe kitchen environment, adhering to all health and safety regulations.
• Develop and implement menus, ensuring that they are appealing to our customers and meet our quality standards.
• Manage kitchen inventory, ordering supplies and equipment as needed.
• Supervise and train kitchen staff, providing guidance and support to ensure that they are equipped to deliver exceptional service.
• Monitor and control kitchen costs, ensuring that we are operating within budget.
• Collaborate with our culinary team to develop new menu ideas and improve existing dishes.

• Minimum of two years' experience in a supervisory role in a similar kitchen environment.
• Strong knowledge of food safety and sanitation practices.
• Ability to lead and motivate a team of kitchen staff.
• Excellent communication and interpersonal skills.
• Ability to work well under pressure and maintain a calm demeanor in a fast-paced kitchen environment.

This role requires the ability to stand for long periods, lift heavy objects, and work in a fast-paced kitchen environment. The successful candidate will be required to wear a uniform and maintain a high level of personal hygiene.

• Ability to obtain any government and hospitality required license or certificate.

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.