Executive Chef

Job description:

• Develop and execute creative, seasonal menus that reflect the restaurant's vision and standards.
• Ensure the highest quality, consistency, and presentation of all food offerings.
• Introduce new dishes and concepts while maintaining signature menu items.

• Oversee all daily kitchen operations, including preparation, production, and service.
• Maintain exceptional standards for sanitation, food safety, and cleanliness in accordance with local and state regulations.
• Monitor inventory levels and manage purchasing to ensure product quality and cost efficiency.
• Establish and maintain recipe standards and portion controls.

• Manage food and labor costs to achieve budgeted targets.
• Analyze and control waste, spoilage, and inventory variances.
• Collaborate with management on budgeting, forecasting, and financial performance.

• Recruit, train, mentor, and motivate culinary staff.
• Foster a culture of professionalism, accountability, and continuous improvement.
• Schedule and manage staffing levels to ensure operational excellence.

• Work closely with front-of-house to deliver exceptional guest experiences.
• Respond to guest feedback and ensure consistent execution of the restaurant's standards.
• Participate in special events, wine dinners, and promotional activities.

• Proven success in menu development, kitchen management, and cost control.
• Strong leadership and communication skills with the ability to inspire and develop teams.
• Extensive knowledge of food safety and sanitation standards.
• Experience managing food and labor budgets.
• Ability to work evenings, weekends, and holidays as required.
• Culinary degree or equivalent professional experience preferred.

• Passion for hospitality and culinary excellence.
• Creative and innovative approach to cuisine.
• Strong organizational and multitasking abilities.
• High level of professionalism and attention to detail.
• Commitment to teamwork, mentorship, and continuous improvement.