Job Overview Lead a dynamic kitchen operation as Executive Chef, bringing together culinary creativity, disciplined food management, and confident team leadership. You'll guide food production and service across restaurant, banquet, and catering settings, balancing guest experience with safe practices and thoughtful cost control. Responsibilities Lead kitchen management, shift management, and team management, setting clear priorities and supporting consistent execution. Direct menu planning, cooking, and food preparation for fine dining, banquets, and catering. Oversee inventory management and inventory control, including ordering, storage, and waste reduction. Maintain food safety, food handling, and sanitizing procedures throughout preparation and service.

Your impact:

By coordinating safe, well-planned food production, you help guests enjoy reliable, high-quality meals and help kitchen teams work effectively. Requirements Demonstrated culinary experience, including food service experience and kitchen experience; restaurant experience is valuable. Supervising experience and experience managing teams as a chef, with strong leadership and communication skills. Knowledge of food service management, restaurant management, and hospitality operations. Experience with dietary department operations is preferred, along with banquet experience and catering experience. Familiarity with food industry practices, food safety, cost control, and inventory management; serving experience is a plus.

Pay:

$60,000.00 - $70,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person