Executive Chef

About the role

We are seeking a dynamic and creative Executive Chef to lead the transformation of the department to a best in class culinary operation. Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and recipes, and providing the optimal service possible while operating within predetermined budgetary limitations.

Responsibilities

• Demonstrate positive leadership characteristics that inspire team members to meet and exceed standards.
• Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward.
• Supervise the preparation and presentation of foods by all culinary personnel, overseeing that all the food items prepared and served are according to standards.
• Plan, create, cost and prepare regular menu, banquet menu, and daily special menu items.
• Perform accurate and timely monthly inventories. Investigate and resolve all variances while maintaining low inventory levels.
• Maintain the kitchen food and