Executive Chef / Kitchen Manager

About the role

The Executive Kitchen Manager will be responsible for overseeing all aspects of kitchen operations, ensuring that the restaurant maintains high standards in food preparation, service, and facility management.

Responsibilities

• Oversee all kitchen operations to ensure adherence to quality standards.
• Recruit, train, and develop kitchen staff to meet operational needs.
• Ensure compliance with health and safety regulations.
• Manage inventory and procurement processes to optimize efficiency and cost control.
• Collaborate with other managers to maintain a cohesive team approach.

Requirements

• Proven experience as a leader in the casual dining segment of the restaurant industry.
• A passion for quality and a commitment to maintaining exacting standards in food, service, and facility management.
• A strong track record of identifying, recruiting, and developing future leaders.
• A competitive and assertive nature.
• The ability to multitask in a dynamic, fast-paced environment.
• A structured approach with a focus on detail.
• Experience working in high-volume full-service restaurants.

Qualifications

• Minimum of 5 years of experience in a similar role.
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Valid Food Handlers Certification.

Skills

• Strong leadership and interpersonal skills.
• Excellent organizational and problem-solving abilities.
• Ability to manage multiple tasks simultaneously.
• Knowledge of food service operations and regulatory requirements.

Benefits

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Pay

$85,000 - 95,000 per year

Schedule

Full-time