Executive Kitchen Manager / Executive Chef

Responsibilities

• Develop innovative and seasonal menu items that reflect current culinary trends
• Oversee kitchen staff, including hiring, training, and performance evaluation
• Ensure compliance with health and safety regulations in food preparation and storage
• Manage inventory, procurement, and cost control measures to optimize food budgets
• Monitor food quality and presentation, ensuring exceptional guest satisfaction
• Lead and participate in daily kitchen operations and team meetings
• Collaborate with management to enhance restaurant service and guest experience
• Implement and maintain standard operating procedures for kitchen operations

Requirements

• Proven experience as an Executive Chef or in a similar leadership role within the restaurant industry
• Strong culinary skills with a focus on creativity and innovation
• Excellent knowledge of food safety regulations and best practices
• Ability to manage a diverse team, fostering a positive work environment
• Strong organizational skills with experience in inventory and cost management
• Exceptional communication and interpersonal skills
• Ability to thrive in a fast-paced, high-pressure environment
• Relevant culinary degree or certification is preferred

Pay

A competitive salary range of $65,000 - $75,000 annually

Schedule

Full-time, on-site position