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Executive Culinary Director

2 months ago

Dallas, Texas, United States One Haus Recruiting Full time
Job Summary

We are seeking a highly skilled and experienced Executive Chef to lead our culinary team at One Haus Recruiting. As a key member of our management team, you will be responsible for overseeing the overall culinary operations of our establishment, including menu planning, kitchen management, food preparation, and quality assurance.

Key Responsibilities
  • Menu Planning and Development:
    • Create and develop innovative menus that showcase our culinary expertise and meet the evolving tastes of our customers.
    • Ensure that menus are balanced, appealing, and cost-effective, while staying ahead of culinary trends.
    • Continuously update and refine menu offerings to keep them fresh and exciting, and to drive repeat business.
  • Kitchen Management:
    • Oversee all kitchen staff, including sous chefs, line cooks, and other kitchen personnel, to ensure seamless execution of culinary operations.
    • Train, mentor, and supervise kitchen staff to maintain high culinary standards and promote a culture of excellence.
    • Establish and enforce kitchen protocols and hygiene standards to ensure a safe and healthy work environment.
    • Schedule kitchen staff and manage labor costs effectively to optimize productivity and efficiency.
  • Food Preparation:
    • Take a hands-on approach to food preparation and cooking, particularly during busy periods, to ensure that dishes meet our high standards of quality and presentation.
    • Monitor portion control to minimize waste and control costs, while maintaining the highest standards of food quality and presentation.
  • Quality Assurance:
    • Conduct regular quality checks on ingredients and finished dishes to ensure that they meet our high standards of quality and presentation.
    • Address any issues related to food quality, taste, or presentation promptly, and take corrective action to prevent recurrence.
    • Maintain high standards of food safety and sanitation, and ensure compliance with all relevant regulations and standards.
  • Cost Control:
    • Manage food and labor costs to achieve budgetary goals, while maintaining the highest standards of quality and presentation.
    • Monitor inventory levels, order supplies efficiently, and minimize food wastage to optimize profitability.
    • Negotiate with suppliers for favorable pricing and quality ingredients, to ensure that we get the best value for our budget.
  • Creative Culinary Skills:
    • Stay updated on culinary trends and techniques, and experiment with new recipes and dishes to keep our menu fresh and exciting.
    • Collaborate with the management team to create unique dining experiences that drive customer loyalty and repeat business.
  • Health and Safety Compliance:
    • Ensure compliance with all health and safety regulations and food handling standards, to protect the health and well-being of our customers and staff.
    • Maintain cleanliness and organization in the kitchen to prevent accidents and injuries, and to ensure a safe and healthy work environment.
  • Customer Relations:
    • Interact with customers, gather feedback, and make necessary adjustments to meet their needs and preferences.
    • Handle customer complaints or special requests with professionalism, and resolve issues promptly to ensure customer satisfaction.
  • Administrative Duties:
    • Manage kitchen budgets, financial records, and reports, to ensure that we are operating within budget and meeting our financial goals.
    • Participate in strategic planning and decision-making with the management team, to drive business growth and success.
    • Maintain accurate records of recipes and menu items, to ensure that we are operating efficiently and effectively.