Responsibilities:
- Develop and execute creative and innovative menus that reflect our culinary vision and satisfy customer preferences.
- Oversee all aspects of food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
- Manage kitchen staff, including hiring, training, and scheduling.
- Create and maintain standard operating procedures to ensure consistency and efficiency in kitchen operations.
- Monitor food costs and manage inventory to maximize profitability.
- Ensure compliance with all health and safety regulations.
- Collaborate with the management team to develop strategies for business growth and improvement.
- Stay current with industry trends and culinary innovations.
Requirements:
- Proven experience as an Executive Chef or in a similar leadership role.
- Extensive knowledge of culinary techniques, ingredients, and kitchen equipment.
- Strong leadership and management skills, with the ability to motivate and mentor a diverse team.
- Excellent communication and interpersonal abilities.
- Creative thinking and problem-solving skills.
- Ability to thrive in a fast-paced environment and handle pressure gracefully.
- Culinary degree or equivalent certification preferred.
- ServeSafe certification or equivalent food safety training preferred.
