Job Summary We are seeking a dynamic and passionate Executive Chef to lead our culinary team. As the cornerstone of our kitchen operations, you will oversee all aspects of food preparation, menu development, and kitchen management, ensuring exceptional quality and safety standards are maintained. Your leadership will inspire creativity, foster teamwork, and uphold our commitment to delivering memorable dining experiences across all service areas, including fine dining, catering, and banquet events. This role offers an exciting opportunity to shape culinary excellence while managing operational efficiency in a fast-paced hospitality environment. Responsibilities Lead and supervise the entire culinary team, including chefs, cooks, and kitchen staff, fostering a collaborative and high-performance work environment. Oversee menu planning and development, incorporating innovative dishes that meet quality standards and customer preferences. Manage food production processes ensuring consistency, presentation excellence, and adherence to food safety sanitizing procedures. Control inventory levels through effective inventory management and inventory control practices to minimize waste and optimize costs. Ensure compliance with all food safety regulations and sanitation standards, maintaining a clean and safe kitchen environment. Coordinate catering events, banquet functions, and special occasions with attention to detail in food preparation and service. Monitor food service operations during shifts, managing staffing schedules, supervising food handling procedures, and ensuring timely service delivery. Implement cost control measures while maintaining high-quality standards to maximize profitability. Conduct regular training sessions on food safety, cooking techniques, kitchen management, and customer service best practices. Oversee kitchen equipment maintenance and ensure all tools are used safely and efficiently by team members. Qualifications Proven experience in casual dining environments with strong background in food production, event operations, and restaurant management. Demonstrated supervisory experience managing culinary teams within a fast-paced setting. Extensive knowledge of food safety sanitizing procedures, dietary department standards, and health regulations. Strong skills in menu planning, inventory management, cost control, and kitchen management. Experience with food service management systems and inventory control tools. Excellent leadership abilities with a focus on team development and motivating staff toward excellence. Ability to handle multiple priorities efficiently while maintaining attention to detail in food handling and presentation. Join us as an Executive Chef where your culinary expertise will inspire innovation while leading a dedicated team committed to delivering outstanding hospitality experiences!

Pay:

$65,000.00 - $80,000.00 per year

Benefits:

Dental insurance Health insurance

Work Location:

In person