Executive Chef

Responsibilities:

• Develop and implement menus, recipes, and cooking techniques 
• Oversee food preparation, presentation, and quality control 
• Manage kitchen staff, including training and discipline 
• Control inventory, ordering, and budgeting for food and supplies 
• Ensure food safety, sanitation, and hygiene standards 
• Collaborate with other departments (e.g. front desk, marketing) to deliver exceptional culinary experiences 
• Stay up-to-date with culinary trends and innovations 
• Maintain high levels of customer satisfaction and reputation 

Requirements:

• Bachelor's degree in Culinary Arts or related field 
• Minimum 5-7 years of experience in culinary management 
• Strong leadership and management skills 
• Excellent cooking and creative skills 
• Ability to work in a fast-paced environment 
• Familiarity with food safety and sanitation regulations 
• Basic computer skills and knowledge of restaurant management software 

Standards: 

• Ensure high-quality food preparation and presentation 
• Develop and maintain a skilled and motivated culinary team 
• Manage inventory and costs effectively 
• Maintain a safe and sanitary environment 
• Stay current with culinary trends and techniques 

Accountabilities: 

• Culinary team performance and development 
• Menu development and innovation 
• Food quality and presentation 
• Inventory management and cost control 
• Food safety and sanitation compliance 
• Effectively manage the kitchen team.