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