Job Title: Executive Chef

Job Summary:

The Executive Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, hygiene, and safety. This role involves menu planning, staff management, food cost control, and working closely with management to meet financial and customer satisfaction goals.

Key Responsibilities:

• Kitchen Leadership:

  • Manage and supervise all kitchen staff including sous chefs, line cooks, and prep staff.

  • Provide leadership, training, and mentoring to ensure a high-performing team.

  • Create schedules and delegate responsibilities to ensure efficiency.

• Menu Development:

  • Design and innovate seasonal and specialty menus in collaboration with management.

  • Ensure menu items are consistent in taste, quality, and presentation.

  • Accommodate special dietary requirements and guest preferences.

• Quality & Compliance:

  • Ensure food safety, sanitation, and cleanliness standards are consistently met.

  • Monitor portion control, waste, and food cost to maintain profitability.

  • Maintain compliance with health department regulations and food safety guidelines.

• Inventory & Cost Control:

  • Order and manage food inventory to minimize waste and reduce costs.

  • Track kitchen expenses and help meet budgetary goals.

  • Negotiate with vendors for the best pricing and quality.

• Collaboration & Communication:

  • Work closely with the General Manager and front-of-house team to ensure seamless service.

  • Handle customer feedback and resolve kitchen-related complaints professionally.

  • Participate in meetings, planning, and training sessions as required.

Requirements:

• Proven experience as an Executive Chef or in a similar role in a high-volume kitchen.

• Formal culinary training or degree from a recognized institution preferred.

• Strong leadership and management skills.

• In-depth knowledge of food safety regulations and culinary techniques.

• Excellent communication and organizational abilities.

• Ability to work under pressure in a fast-paced environment.

Preferred Skills:

• Menu engineering and food cost analysis.

• Experience with various cuisines or specialty diets.

• Creativity and passion for culinary arts.

• Familiarity with kitchen technology and software (e.g., inventory systems).