An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
75-80K / Bonus Eligible Seeking a talented and experienced Executive Chef to oversee the culinary operations in a busy Food Service setting. Our Executive Chef will lead our culinary team, developing and implementing popular, healthy, and trending menus, while overseeing the budget, ordering, and inventory. Catering experience is a must! Managed volume will include multiple retail outlets, café, and catered events (from business lunches to dinner banquets). The successful candidate will demonstrate leadership qualities that both mentor and lead a team of hourly associates while ensuring the dining experience is second to none.
Requirements:
Experience
REQUIRED
in the Contract Dining Industry (School, Hospital, College or Sport Venue) High Volume background Multi-outlet experience preferred Impeccable communication Skills Strong Restaurant Management knowledge Thorough knowledge of Menu implementation with
STUNNING
presentation ideas Strong Catering Experience Culinary Degree strongly preferred Duties Lead and supervise all kitchen staff, fostering a collaborative and motivated environment to ensure smooth daily operations. Oversee menu planning, ensuring a diverse selection that meets quality standards and customer preferences. Manage food production processes, including food preparation, cooking, and plating to uphold presentation excellence. Implement and monitor food safety sanitizing procedures to maintain compliance with health regulations. Control inventory levels through effective inventory management and inventory control practices, minimizing waste and controlling costs. Coordinate catering events and banquet services, ensuring timely delivery of high-quality dishes for large groups or special occasions. Develop and enforce standards for food handling, sanitation, and safety procedures across the kitchen team. Qualifications Extensive culinary experience with a strong background in fine dining, catering, or restaurant management. Proven supervising experience with the ability to lead and manage diverse teams effectively. Knowledge of dietary department practices and food safety regulations is essential. Hands-on experience in food production, food service management, and kitchen operations. Familiarity with inventory management, cost control measures, and food handling techniques. Strong leadership skills with the ability to motivate staff and foster a positive work environment. Excellent communication skills to coordinate with team members and ensure guest satisfaction. Join us as an Executive Chef where your culinary expertise will inspire innovation in our kitchens while delivering exceptional dining experiences that keep guests coming back!
