Job Summary:
The Executive Chef is responsible for overseeing all aspects of the kitchen operations, ensuring high-quality food production, and maintaining a smooth and efficient kitchen environment. This role requires strong leadership skills, creativity, and a passion for culinary excellence, as well as the ability to manage a team, control food costs, and ensure the highest level of customer satisfaction.
Key Responsibilities:
Leadership & Management:
Lead, motivate, and manage kitchen staff, ensuring effective communication and teamwork.
Create and implement training programs to develop kitchen staff skills and knowledge.
Supervise the preparation and presentation of food, ensuring consistency and quality.
Conduct performance reviews, provide constructive feedback, and handle disciplinary actions as needed.
Menu Development & Innovation:
Design and develop seasonal menus that align with the restaurant s concept and target audience.
Continuously innovate and introduce new dishes to keep the menu fresh and appealing.
Ensure that food preparation meets restaurant standards for taste, presentation, and quality.
Food Production & Quality Control:
Oversee the preparation, cooking, and presentation of all dishes to ensure they meet established quality standards.
Ensure that kitchen operations run efficiently during peak hours, minimizing delays and errors.
Monitor food safety practices and ensure compliance with health regulations.
Inventory & Cost Management:
Manage inventory and order kitchen supplies and ingredients to ensure proper stock levels.
Track food costs, control waste, and work within budgetary guidelines.
Negotiate with suppliers to ensure the best quality and pricing for ingredients.
Health & Safety Compliance:
Maintain a clean, organized, and safe working environment, adhering to all health and safety standards.
Enforce the proper storage, handling, and sanitation of food and kitchen equipment.
Ensure that kitchen equipment is properly maintained and serviced.
Collaboration & Communication:
Collaborate with the front-of-house team to ensure a seamless dining experience.
Communicate effectively with the management team to ensure that goals and expectations are aligned.
Act as a mentor to the kitchen team, fostering a positive and productive work environment.
Qualifications:
Education & Experience:
Culinary Arts degree or equivalent experience.
At least 5-7 years of experience in a professional kitchen, with at least 3 years in a managerial or executive chef role.
Experience in high-volume kitchens and fine dining preferred.
Skills & Competencies:
Strong leadership, organizational, and time-management skills.
In-depth knowledge of culinary techniques, food safety standards, and kitchen operations.
Creative and innovative approach to menu design and food presentation.
Strong understanding of inventory management and cost control.
Excellent communication skills and the ability to work under pressure.
Physical Demands:
Ability to stand for long periods of time and work in a fast-paced, high-pressure environment.
Ability to lift and move items weighing up to 50 lbs.
Compensation:
Competitive salary based on experience.
Benefits package (health, dental, etc.).
Performance-based bonuses/profit sharing