Executive Chef

About the role

The Executive Chef oversees culinary operations, managing chef managers and hourly staff to deliver high-quality food that meets customer tastes and standards. The role focuses on delivering exceptional culinary service, team leadership, operational excellence, and maintaining safety and quality standards.

Responsibilities

• Ensure proper culinary techniques, maintaining food quality and safety.
• Align food production with operational frameworks.
• Train, coach, and motivate the culinary team.
• Manage staff records and foster strong guest and client relationships.
• Achieve food and labor targets while optimizing margins.
• Control inventory and ensure equipment maintenance.
• Comply with safety and quality policies.

Requirements

• At least 4 years of culinary experience.
• 2+ years in management preferred.
• Culinary degree or equivalent experience.
• Strong communication and multi-tasking skills.
• Advanced food industry knowledge.