Executive Chinese Chef

Executive Chinese Chef Red Lotus Den Chicago, IL Job Details Full-time $80,000 - $100,000 a year 6 hours ago Benefits Health insurance Qualifications Teamwork Customer service Shift management Team development Organizational skills Full Job Description Job Summary We are seeking a dynamic and highly skilled Executive Chinese Chef to lead our culinary team in delivering authentic, innovative, and exceptional Chinese cuisine. This pivotal role involves overseeing all aspects of food preparation, kitchen management, and menu development, ensuring the highest standards of quality, safety, and presentation. The Executive Chinese Chef will inspire culinary excellence, manage daily operations, and foster a collaborative environment that celebrates culinary artistry and hospitality. This is an exciting opportunity for a passionate leader eager to elevate our dining experience through mastery of Chinese culinary traditions and modern techniques. We are located in Colorado so you must be open to relocation!. Red Lotus Den, Westminster ,CO 80031 Responsibilities Lead the planning, development, and execution of menus that highlight authentic Chinese flavors while incorporating contemporary trends. Supervise all kitchen activities, including food preparation, cooking, plating, and presentation to ensure consistency and excellence. Oversee food safety protocols, hygiene standards, and sanitation practices in compliance with health regulations. Manage inventory control, including ordering supplies, managing stock levels, and minimizing waste to optimize food costs. Coordinate with the catering and banquet teams to deliver exceptional service for large-scale events and special functions. Supervise and mentor kitchen staff, providing training in culinary techniques, safety procedures, and customer service standards. Oversee shift management to ensure smooth operations during busy periods while maintaining high-quality standards across all service outlets. Skills Extensive experience in fine dining Chinese cuisine with a strong background in banquet and catering operations. Proven leadership skills with experience supervising kitchen teams in high-volume environments. Strong knowledge of food production processes, inventory management, and food safety regulations. Demonstrated ability to develop innovative menus that meet dietary requirements and customer preferences. Excellent organizational skills with experience managing kitchen operations, including shift management and inventory control. Exceptional culinary skills with expertise in food handling, preparation techniques, and presentation standards. Ability to lead by example while fostering a positive team environment focused on continuous improvement and hospitality excellence.

Pay:

$80,000.00 - $100,000.00 per year

Benefits:

Health insurance

Work Location:

In person