Executive Chef

The Executive Chef leads kitchen operations with a focus on excellence in culinary management and team leadership. Responsible for overseeing a large kitchen staff, this role collaborates closely with management to maintain high standards for menu quality, food safety, and customer satisfaction.

Responsibilities

• Execute a high end menu in a timely manner
• Supervise and manage a large kitchen team of 15+ staff members
• Oversee food preparation to ensure quality and consistency
• Implement quality control measures across all kitchen operations
• Manage inventory to maintain efficient stock levels and reduce waste
• Control kitchen budget to optimize resources and costs
• Enforce food safety regulations and best practices
• Coordinate with suppliers to ensure timely delivery of ingredients
• Train kitchen staff to enhance skills and promote teamwork
• Focus on achieving high levels of customer satisfaction through culinary excellence

Preferred Qualifications

• 5+ years of experience in culinary management

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