Job Description

The Executive Chef will responsible for overseeing the entire culinary operation, ensuring the delivery of high-quality food and exceptional dining experiences. This role involves managing kitchen staff, maintaining food safety and hygiene standards, creating and innovating menu items, and ensuring financial success through cost management, budgeting, and inventory control. The Executive Chef will also work closely with the management team to develop and implement strategies to enhance the restaurant's reputation, customer satisfaction, and profitability.

Kitchen Management:

Lead and supervise the kitchen staff, including sous chefs, line cooks, and kitchen assistants. Ensure that all kitchen operations run smoothly and efficiently on a daily basis. Develop kitchen policies and procedures for optimal workflow, safety, and cleanliness. Maintain food safety and sanitation standards, ensuring compliance with all local health codes and regulations.

Menu Development:

Create and design menus, considering market trends, seasonality, dietary restrictions, and customer preferences. Experiment with new ingredients, flavors, and cooking techniques to maintain a fresh and innovative menu. Collaborate with the front-of-house team to ensure that the food offerings meet the expectations of the clientele

Staff Training and Development:

Train kitchen staff in cooking techniques, food preparation, and kitchen safety. Foster a positive, team-oriented work environment by encouraging collaboration, mentoring, and growth opportunities. Evaluate and provide feedback on employee performance, and assist in the recruitment of new kitchen staff.

Quality Control:

Oversee the preparation and presentation of food to ensure the highest quality standards are met. Conduct regular quality control checks on food quality, portion sizes, and plate presentation. Address any issues related to food quality, consistency, or customer complaints.

Inventory and Cost Control:

Oversee inventory management, including ordering supplies, monitoring stock levels, and ensuring the proper storage of ingredients. Maintain budgetary guidelines by controlling food costs, minimizing waste, and negotiating with vendors for the best prices on ingredients and supplies. Prepare and monitor financial reports related to kitchen operations, including food cost analysis and profitability.

Health & Safety Compliance:

Ensure that all food preparation and storage areas meet health and safety regulations. Enforce safe working conditions and proper use of kitchen equipment. Monitor and maintain a clean, organized kitchen environment.

Collaboration & Communication:

Work closely with restaurant managers, servers, and other staff to ensure seamless service delivery and customer satisfaction. Communicate clearly and effectively with both front-of-house and back-of-house teams regarding menu changes, special events, and any operational issues.

Qualifications:

Education:

Culinary degree or equivalent experience in a professional kitchen is preferred. Continued education in food safety, kitchen management, and leadership skills is a plus.

Experience:

Minimum of 15 years of experience in the culinary industry, with at least 10 years in a leadership or executive role. Extensive experience in menu development, food costing, and inventory management. Strong knowledge of various cuisines, cooking methods, and kitchen operations.

Skills:

Exceptional leadership, communication, and organizational skills. Ability to work under pressure in a fast-paced environment. Strong palate and attention to detail in food presentation. Excellent time management and multitasking abilities. In-depth knowledge of health and safety regulations. Proficiency in kitchen equipment, software for managing food cost/ordering, and general administrative tasks.

Personal Traits:

Passion for cooking and high-quality food. Creative, innovative, and constantly seeking to improve. Strong interpersonal skills and ability to build and manage teams. Professional and adaptable with the ability to handle stressful situations with grace.

Working Conditions:

Full-time position, with varying hours depending on the venue's operating schedule. Work may include evenings, weekends, and holidays. Ability to stand for long periods and lift heavy objects (up to 50 lbs) may be required. Fast-paced, high-energy work environment.
Job Type: Full-time

Experience:

Executive Chef: 10 years (Required)
Language:

* English (Required)