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 standards for production, presentation, and service.

Responsibilities

• Developing culinary solutions
• Training team members
• Maintaining food safety and quality
• Managing costs and margins
• Ensuring efficient execution aligned with brand standards
• Staff training and performance management
• Client and guest relationship building
• Trend analysis
• Supply chain understanding
• Compliance with safety standards

Qualifications

• At least 4 years of culinary experience
• 2 years in management preferred
• Culinary degree or equivalent
• Strong communication skills
• Multi-tasking ability
• Advanced knowledge of food principles

Skills

• Teamwork
• Operational excellence
• Continuous skill development