Role OverviewThe Executive Chef is responsible for establishing culinary brand standards, managing food production, and leading the culinary team. This individual oversees all aspects of kitchen operations, including finances, staff management, and menu development. The Executive Chef works closely with restaurant management to achieve exceptional standards of excellence and exceed guest experience expectations.
What You Will Do
The main day-to-day responsibilities of the Executive Chef include managing food production, leading the culinary team, creating menus, and developing recipes. This individual is also responsible for managing finances, maintaining inventory levels, and ensuring compliance with food and beverage regulations.
Why It Might Be a Fit
The ideal candidate for this position will have a strong culinary background, excellent leadership and managerial skills, and the ability to coach and develop team members. The Executive Chef should be able to analyze financial data, identify opportunities for revenue enhancement, and make sound decisions in the absence of the General Manager.
Requirements
- High school diploma or equivalent
- Bachelor's degree in Hospitality or Culinary
- Minimum 10 years restaurant culinary experience
- Minimum 5 years in culinary management
- Special event and/or banquet/catering experience
- Fine dining and casual dining experience
- Valid drivers' license
- Servesafe certification (preferred)
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