Seeking Executive Chef

Job Overview We are seeking a highly skilled and dynamic Executive Chef to lead our culinary team and oversee all aspects of food preparation, kitchen management, and food service operations. The ideal candidate will possess extensive culinary expertise, strong leadership abilities, and proven experience in fine dining, catering, and large-scale food production environments. This role offers an exciting opportunity to shape our culinary offerings, ensure exceptional quality standards, and foster a collaborative team culture. The Executive Chef will be responsible for maintaining high standards of food safety, inventory control, and menu innovation while managing daily kitchen operations efficiently. Duties Lead the development and execution of innovative menus tailored to diverse dining experiences, including fine dining and catering events. Supervise kitchen staff, including chefs, cooks, and support personnel, ensuring adherence to food safety standards and quality control. Oversee food preparation processes to ensure consistency, presentation excellence, and timely service. Manage inventory levels meticulously, including ordering supplies, controlling waste, and optimizing food costs. Coordinate shift schedules and manage staffing levels to meet operational demands effectively. Implement and monitor food safety protocols in compliance with health regulations across all kitchen activities. Oversee banquet and catering operations from planning through execution to ensure customer satisfaction. Collaborate with the dietary department to accommodate special dietary needs while maintaining menu integrity. Maintain detailed records of inventory control, food handling procedures, and sanitation practices. Provide leadership in training staff on culinary techniques, customer service standards, and safety procedures. Support restaurant management in overall food service management and continuous process improvement. Experience Proven experience as an Executive Chef or similar leadership role within the food industry for at least five years. Extensive background in fine dining establishments with a focus on high-quality food production. Demonstrated supervisory experience managing diverse culinary teams across multiple shifts. Strong knowledge of banquet operations, catering services, and large-scale event planning. Familiarity with inventory management systems and cost control strategies. Experience in menu planning that balances creativity with operational efficiency. Knowledge of food safety standards such as HACCP or equivalent certifications. Background working within hospitality environments with a focus on exceptional customer service delivery. Competence in kitchen management software or related tools is advantageous. Ability to lead by example with excellent communication skills and a passion for culinary excellence.

Pay:

$62,500.00 - $80,000.00 per year

Benefits:

Food provided Paid time off People with a criminal record are encouraged to apply

Work Location:

In person