Executive Chef

Key Responsibilities

• Culinary Leadership & Operations: Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering.
• Develop and execute innovative menus that reflect seasonality, quality, and guest preferences.
• Ensure consistency in food preparation, flavor, and presentation across all outlets.
• Schedule and manage labor to align with business demands while maintaining cost control.
• Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery.
• Oversee event tastings, special menus, and dietary accommodations.

Qualifications

• Culinary degree or equivalent professional certification preferred.
• Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments.
• Proven experience managing large-scale banquet operations.
• Strong leadership, communication, and organizational skills.
• Advanced knowledge of menu development, costing, and inventory management.
• ServSafe or equivalent food safety certification required.