Job Overview:
The Group Executive Chef is responsible for providing culinary leadership and strategic direction for multiple kitchen operations within our group. This role involves developing and implementing high-quality menus, ensuring consistent food quality across all outlets, and managing culinary teams to deliver exceptional dining experiences. The Group Executive Chef will work closely with management to align culinary goals with overall business objectives and drive the success of each kitchen.
Job Description
- Culinary Leadership:
- Oversee and mentor Executive Chefs and culinary teams across various locations.
- Develop and maintain high standards for food quality, presentation, and consistency.
- Create innovative and seasonally inspired menus that reflect current food trends and customer preferences.
- Menu Development:
- Design and implement menus that cater to diverse dining preferences and dietary requirements.
- Conduct regular menu reviews and make adjustments based on guest feedback, sales performance, and market trends.
- Ensure that menus are cost-effective and align with budgetary guidelines.Oversee and mentor Executive Chefs and culinary teams across various locations.
- Operational Excellence:
- Establish and enforce culinary procedures and standards to ensure smooth kitchen operations.
- Monitor and manage food costs, inventory, and procurement processes to maximize profitability.
- Oversee kitchen sanitation and safety practices, ensuring compliance with health regulations and industry standards
- Team Management:
- Recruit, train and develop culinary staff, including chefs and kitchen personnel.
- Foster a positive and collaborative work environment, encouraging teamwork and professional growth.
- Conduct performance evaluations and provide constructive feedback to team members.
- Quality Control:
- Perform regular quality checks to ensure that food preparation and presentation meet the group’s standards.
- Address and resolve any quality issues or guest complaints promptly and effectively.
- Implement and monitor food safety protocols to prevent contamination and ensure a safe dining experience.
- Collaboration and Strategy:
- Work closely with the management team to align culinary strategies with the group’s business objectives.
- Collaborate with marketing and sales teams to develop promotional initiatives and special events.
- Stay updated with industry trends and emerging culinary techniques to keep the group’s offerings fresh and innovative.
- Financial Management:
- Develop and manage budgets for food and labor costs, ensuring financial targets are met.
- Analyze financial reports and make recommendations for cost control and revenue enhancement.
- Negotiate with suppliers to secure quality ingredients at competitive prices.
Requirements:
- Proven experience as an Executive Chef or Group Executive Chef in a high-volume, multi-location setting.
- Extensive knowledge of culinary techniques, kitchen management, and food safety standards.
- Strong leadership and team management skills, with the ability to inspire and motivate staff.
- Excellent communication and organizational skills.
- Ability to work under pressure and adapt to changing demands.
- A diploma in Culinary Arts or a related field is preferred, along with relevant certifications.
- Ability to work in a fast-paced and dynamic environment with varying hours, including evenings and weekends as needed.
