Executive Chef

Summary

**Responsibilities**
- Develop and update seasonal and specialty menus
- Oversee daily kitchen operations and food preparation
- Ensure food quality, presentation, and consistency
- Manage kitchen staff scheduling and performance
- Monitor inventory and order supplies as needed
- Maintain food cost and labor cost within budget
- Ensure compliance with health and safety regulations
- Train and mentor kitchen staff
- Collaborate with management on menu pricing and promotions
- Handle customer feedback and resolve food-related issues
- Implement and enforce kitchen policies and procedures
- Stay current with culinary trends and techniques

**Qualifications**:

- Minimum 3 years work experience as Executive Chef, or Executive Sous chef in larger operation.
- Good practical, operational and adequate administrative skills with a flair for creativity are a must.
- Strong leadership and team management skills
- Excellent knowledge of food safety and sanitation standards
- Creative and innovative approach to menu planning
- Excellent communication and interpersonal abilities
- Proficiency in kitchen equipment and cooking techniques
- Experience with budgeting and cost control
- Knowledge of inventory and supply chain management