Job Description

Position: Executive Chef

Key responsibilities:

• Design and create menus that reflect the restaurant's concept, customer preferences, and seasonal ingredients.
• Update the menu regularly based on customer feedback, trends, and availability of ingredients.
• Ensure the menu is cost-effective while maintaining high-quality food standards.
• Supervise, train, and mentor kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.
• Develop and enforce kitchen procedures, standards, and best practices for food preparation and service.
• Monitor kitchen staff performance and provide regular feedback and professional development opportunities.
• Ensure staff maintains proper uniforms, personal hygiene, and safety standards.
• Oversee food production and presentation to ensure consistency, taste, and quality.
• Maintain a clean and organized kitchen environment that adheres to safety and sanitation standards.
• Address and resolve customer complaints regarding food quality or presentation.
• Manage kitchen budgets, including food cost, labor cost, and inventory.
• Oversee ordering of ingredients and ensure proper stock levels.
• Monitor portion control and minimize food waste.
• Negotiate pricing with suppliers and ensure cost-effective procurement of ingredients and supplies.
• Enforce health, safety, and sanitation regulations in compliance with local, state, and federal laws.
• Ensure kitchen staff follows proper food handling and storage procedures.
• Maintain a safe kitchen environment, addressing any potential hazards or risks.

Qualifications:

• Education & Experience:
• A degree or diploma from a culinary school (preferred).
• Extensive experience as a chef, with a proven track record in a leadership or management role.
• At least 5-10 years of culinary experience in progressively responsible kitchen positions, including experience as a Sous Chef or Chef de Cuisine.
• Physical Requirements:
• Ability to stand for long periods and lift heavy objects
• Ability to work in a hot and noisy environment.

Working Conditions:

• Work may require evening, weekend, and holiday shifts.
• Work is typically performed in a restaurant kitchen, which can be fast-paced and high-pressure.

Job Type: Full-time

Pay: ?90,000.00 - ?120,000.00 per month

Schedule:

• Monday to Friday
• Weekend availability

Work Location: In person