Executive Chef / Executive Kitchen Manager

Responsibilities

• Lead and manage kitchen staff, ensuring a high level of food quality and safety
• Develop and innovate seasonal menus to attract and retain customers
• Oversee kitchen inventory, ordering, and cost management
• Ensure compliance with health and safety regulations
• Train and mentor kitchen personnel for professional growth
• Collaborate with management on budgeting and financial goals
• Maintain consistent communication with front-of-house staff for seamless service
• Monitor food presentation and quality to uphold brand standards

Requirements

• Proven experience as an Executive Chef or kitchen manager in a high-volume restaurant
• Strong knowledge of culinary techniques, trends, and ingredients
• Excellent leadership and communication skills
• Ability to create and execute innovative, seasonal menus
• Experience in inventory and cost control
• Understanding of health and safety regulations in food service
• Strong organizational and multitasking abilities
• Culinary degree or equivalent experience preferred

Benefits

We offer a competitive salary range of $66,000 - $76,000 annually, alongside comprehensive benefits and opportunities for career advancement in the dynamic hospitality industry.

Pay

$66,000 - $76,000 annually

Schedule

Full-time, on-site position