As the Executive Chef, you will be the driving force behind the culinary excellence of our renowned seasonal seafood establishment. Your primary responsibility will be to curate and execute a menu that celebrates the finest, freshest ingredients the sea has to offer. With a keen focus on quality and innovation, you will oversee all kitchen operations, ensuring a seamless and unforgettable dining experience for our guests.
JOB BEGINS MAY 10th, 2025
Key Responsibilities:
Kitchen Leadership: Lead and inspire a team of talented chefs and kitchen staff, fostering a collaborative and positive work environment. Provide guidance and support to ensure the highest standards of food quality and consistency.
Quality Control: Implement and maintain rigorous quality control measures to guarantee the freshness and excellence of all dishes leaving the kitchen.
Inventory Management: Oversee the sourcing and procurement of the finest seafood ingredients, managing inventory efficiently to minimize waste and optimize cost-effectiveness.
Adherence to Health and Safety Standards: Ensure strict compliance with health and safety regulations, promoting a clean and organized kitchen environment.
Qualifications:
Proven experience as an Executive Chef in a HIGH VOLUME seafood restaurant.
Extensive knowledge of seasonal seafood sourcing, preparation, and presentation.
Strong leadership and organizational skills.
Exceptional communication and interpersonal skills.
Ability to thrive in a fast-paced, high-pressure environment.
Compensation Details
Compensation: Weekly (Based on Experience)
Benefits & Perks: Potential Bonus, Dining Discounts, Seasonal housing is available
Required Skills
300+ Covers Per Night
Kitchen Management
Food Safety Knowledge
Ordering / Purchasing
Inventory Management
Leadership
Communication
Positive Attitude
Cleaning / Sanitation
Safety and Sanitation
Team Management
Safety Procedures Knowledge
Food Handler Certification
Professionalism
Expediting
ServSafe Certified
Work Well Under Pressure
Multitasking