Job Overview Lead a dynamic kitchen operation as Executive Chef, bringing culinary vision and steady leadership to food production and service. You'll guide menu planning, food preparation, and kitchen management while keeping quality, safety, and cost control at the center of each shift.

Your impact:

Thoughtful menus and well-coordinated service help guests enjoy satisfying meals while supporting a reliable, efficient kitchen team. Duties Direct cooking, food preparation, and food service operations across daily service and special events. Plan menus and coordinate banquet and catering needs, including dietary requirements with the dietary department. Lead, supervise, and develop kitchen teams; manage staffing and shift priorities. Oversee inventory management and control, purchasing needs, and food costs. Maintain food handling standards and food safety and sanitizing procedures throughout the kitchen. Requirements Demonstrated culinary experience, including food production, kitchen experience, and food service experience. Leadership and supervising experience, including team management and managing teams as a chef. Background in food service management, food management, kitchen management, or restaurant management. Knowledge of inventory control, cost control, food safety, and safe food handling. Restaurant, hospitality, or food industry experience required; fine dining, banquet, catering, and dietary department experience are valued.

Pay:

$62,000.00 - $70,000.00 per year

Benefits:

Health insurance

Work Location:

In person