Executive Chef

The Chef Manager oversees culinary operations, focusing on team development, food quality, safety, and client relations. Responsibilities include training kitchen staff, managing food procurement, developing and standardizing recipes, establishing presentation standards, and planning menus. They ensure proper equipment use, safety, sanitation, and may oversee catering events or provide culinary demonstrations. Qualifications include 2-3 years of related experience, post-high school education or equivalent, with a culinary degree preferred. Advanced knowledge of food principles and management skills are required, along with strong communication abilities. The role offers a salary range of $75,000 to $85,000, along with comprehensive benefits such as medical, dental, vision, retirement plans, and paid leave. As a leader in service, the position emphasizes growth opportunities and a commitment to diversity and inclusion.