EXECUTIVE CHEF

Dinewell Hospitality High Point, NC Job Details Full-time $55,000 - $60,000 a year 10 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance Flexible schedule Food provided Qualifications ServSafe Fine dining experience Cost control Team development HACCP Production management Full Job Description Job Summary We are on the lookout for a passionate and experienced Executive Chef to lead our culinary operations. This role is all about crafting exceptional dining experiences by overseeing food preparation, managing kitchen staff, and ensuring top-notch food quality, presentation and safety standards. The ideal candidate will bring a blend of creativity, leadership, and extensive culinary expertise to inspire our team and delight our guests. If you thrive in a well established environment and love elevating food service, this is your chance to make a real impact. Duties Lead the development and execution of innovative menus that reflect current culinary trends and meet guest expectations. Supervise daily kitchen operations, including food production, preparation, and presentation, ensuring consistency and quality. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste to optimize resources. Oversee dietary department activities to accommodate special dietary needs while maintaining high standards of food safety and hygiene. Coordinate catering events and banquet services with attention to detail in timing, presentation, and guest satisfaction. Train, mentor, and supervise kitchen staff to foster a motivated team focused on excellence in food service. Ensure compliance with all health regulations, safety protocols, and sanitation standards across the kitchen environment. Experience Proven experience in fine dining establishments or upscale restaurants with a strong background in food production and kitchen management. Extensive supervisory experience managing diverse culinary teams within fast-paced settings. Demonstrated expertise in banquet service, catering, and large-scale food preparation projects. Solid knowledge of inventory management systems, food safety regulations (including HACCP), and cost control measures. Hands-on experience with menu planning, food handling procedures, and culinary techniques across various cuisines. Background in hospitality or restaurant management with a focus on team leadership and customer satisfaction. Familiarity with bartending or beverage service is a plus but not mandatory. Join us as an Executive Chef where your culinary vision will shape memorable dining experiences while leading a talented team dedicated to excellence!

Pay:

$55,000.00 - $60,000.00 per year

Benefits:

Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance

Work Location:

In person