Full-Time Executive Chef

About the role

This role requires a proactive leader with expertise in culinary operations, cost management, and team supervision, dedicated to delivering exceptional service and food quality.

Responsibilities

• Manage and lead culinary team, ensuring safety and sanitation standards are met.
• Control costs and expenditures, plan and create menus.
• Purchase and manage inventory.
• Implement new culinary programs in collaboration with marketing and culinary teams.

Requirements

• Preferred culinary degree.
• 4-5 years of culinary management experience in high-volume settings such as 4-star hotels or restaurants.
• Experience in catering, cost control, sanitation, and health/hygiene compliance.
• Strong leadership and organizational skills, with a desire to grow within a top-tier foodservice environment.