Executive Chef

Culinary Operations & Kitchen Leadership

Oversee all culinary operations across kitchens, preparation areas, banquet production, and employee dining facilities.

Ensure consistent food quality, presentation, and execution across all outlets.

Cookery production timing with restaurant reservations and banquet event orders.

Schedule and supervise daily food preparation, cooking, and plating to maintain brand standards.

Menu Development & Culinary Innovation

Create and update menus in collaboration with F&B leadership within established budget guidelines.

Create recipes, plating standards, and presentation guidelines to ensure consistency and quality.

Ensure variety, creativity, and marketability in all menu offerings.

Oversee special event and banquet menu design and execution.

Team Leadership & Development

Hire, train, schedule, and supervise all culinary staff across all kitchen levels.

Provide coaching, performance feedback, and ongoing culinary training programs.

Foster a culture of professionalism, teamwork, and continuous improvement.

Manage kitchen staffing levels to meet operational and budgetary requirements.

Financial Management & Cost Control

Maintain food cost controls, portion standards, and waste reduction practices.

Oversee purchasing specifications, requisitions, and inventory management of all food supplies.

Manage meat, seafood, produce, and dry goods inventory to ensure quality and efficiency.

Support budget development and adherence to financial targets.

Food Safety & Compliance

Ensure compliance with all sanitation, health, and food safety regulations.

Maintain cleanliness and organization of all food preparation and storage areas.

Identify and report equipment maintenance issues and operational deficiencies.

Enforce safety protocols to prevent accidents, injuries, and foodborne illness.

Equipment & Technical Oversight

Operate and oversee use of commercial kitchen equipment including combi ovens, steam kettles, mixers, fryers, slicers, and related tools.

Ensure proper maintenance and safe operation of all kitchen equipment.

Utilize culinary software for recipe management, plating guides, and visual standards.

Guest Experience & Operational Coordination

Ensure culinary execution aligns with guest expectations and service standards.

Collaborate with Food & Beverage leadership to support overall guest satisfaction.

Respond to banquet and service needs, including post-event production recovery.

Support an entrepreneurial and guest-focused approach to culinary operations.