Responsibilities
-Lead and oversee all culinary operations, including menu planning, food preparation, and presentation.
-Develop innovative and creative culinary concepts that align with our vision and brand.
-Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
-Ensure compliance with food safety and sanitation standards at all times.
-Control food costs and optimize kitchen operations to maximize profitability.
-Collaborate with management to develop seasonal menus and special event offerings.
-Maintain inventory levels and oversee purchasing of food and kitchen supplies.
-Foster a positive and collaborative work environment that encourages creativity and professional growth.
-Stay updated on industry trends and incorporate new techniques and ingredients into the menu.
-Handle any guest inquiries or concerns regarding food quality or dining experience.
Requirements:
-Proven experience as an Executive Chef or in a similar leadership role in a high volume, upscale establishment.
-Extensive knowledge of culinary techniques, ingredients, and flavor profiles.
-Strong leadership and interpersonal skills, with the ability to motivate and inspire a team.
-Exceptional organizational and time management abilities, with the capacity to multitask and prioritize in a fast-paced environment.
-Understanding of food cost control and kitchen budget management.
-Ability to maintain composure and professionalism under pressure.
-Excellent communication skills, both verbal and written.
-Flexibility to work evenings, weekends, and holidays as required.
-Current ServSafe certification or equivalent food safety certification.
Preferred Qualifications:
-Previous experience working in a Michelin-starred or AAA Five Diamond restaurant.
-Proficiency in multiple cuisines and cooking styles.
-Experience with menu development and recipe creation.
-Familiarity with culinary trends and innovations.
-Knowledge of dietary restrictions and accommodations, such as gluten-free, vegan, or allergen-free options.