Executive Chef - Full-Time

About the role

The Executive Chef oversees culinary operations, managing chef managers and hourly staff to deliver high-quality food that meets customer needs and standards.

Responsibilities

• Developing culinary solutions
• Maintaining food safety and quality
• Training staff
• Managing performance records
• Ensuring food presentation
• Optimizing margins
• Controlling costs
• Implementing operational best practices aligned with the Food Framework and safety policies

Qualifications

• Minimum of 4 years of culinary experience
• 2+ years in management (preferred)
• Culinary degree or equivalent experience
• Strong communication skills
• Ability to multitask and lead teams effectively

Skills

• Advanced food principles knowledge
• Problem-solving
• Team collaboration