Full-Time Executive Chef

About the role

The Executive Chef oversees culinary operations, managing chef managers and hourly staff to deliver high-quality food production, presentation, and service standards.

Responsibilities

• Ensure culinary techniques align with established standards.
• Train and coach staff to maintain quality and performance.
• Maintain accurate records related to food production and operations.
• Foster relationships with clients and guests.
• Manage food and labor targets to optimize margins.
• Oversee food quality and safety compliance.
• Manage supply chain, equipment, and inventory.
• Ensure adherence to safety and operational policies.

Requirements

• Minimum of 4 years of culinary experience.
• 2+ years of management experience preferred.
• Culinary degree or equivalent professional experience.
• Advanced knowledge of food principles and techniques.
• Strong multi-tasking and communication skills.

Skills

• Culinary excellence and creativity.
• Team leadership and staff development.
• Operational efficiency and cost management.
• Food safety and quality assurance.