Responsibilities:
- Oversee all aspects of kitchen operations, including food preparation, menu planning, and inventory control.
- Ensure that all dishes are prepared and presented in accordance with established recipes and quality standards.
- Manage and train kitchen staff, including scheduling, performance evaluations, and disciplinary actions.
- Collaborate with restaurant management to develop new menu items and improve existing dishes.
- Maintain a clean and organized kitchen environment, following all health and safety regulations.
- Monitor food costs and implement cost-saving measures without compromising quality.
- Coordinate with banquet staff to ensure smooth execution of large events and special functions.
Skills:
- Strong culinary skills with experience in a variety of cooking techniques.
- Excellent leadership and team management abilities.
- Proficient in food service management, including cost control and budgeting.
- Ability to create innovative menu plans that cater to different dietary preferences and restrictions.
- Knowledge of kitchen management best practices, including inventory management and equipment maintenance.
- Exceptional organizational skills with the ability to multitask in a fast-paced environment.
We are seeking an experienced Executive Chef who is passionate about creating exceptional culinary experiences. The ideal candidate will have a strong background in restaurant management, banquet operations, and food service management. If you are a creative individual with excellent leadership skills, we would love to hear from you.
Please note that this is not an entry-level position. Prior experience as an Executive Chef or similar role is required.
Job Type: Full-time
Pay: $80,000.00 - $95,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
Work Location: In person