Executive Chef
- Direct kitchen operations, including food preparation, cooking, and cleanup.
- Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
- Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
- Resolve issues as they arise so that customers continue to receive their orders in a timely manner.
- Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen.
- Plan menus and set prices making adjustments as needed based on the availability of ingredients.
- Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
- Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment.
- Direct monthly inventory.
- Maintain vendor relationships.
- Recruit, hire, and train chefs, cooks, and kitchen staff.
- Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
- Perform all duties as assigned
- Education/Certifications:
- Associate degree in culinary arts or equivalent required.
- Experience:
- Five years of hospitality or related experience.
- Skills/Competencies:
- Ability to inspire, develop and mentor employees for personal and professional growth.
- Demonstrated Time Management excellence.
- Computer Skills -- MS Office, Scheduling Software
- Well-versed in Store Operations, Finances, and Ethical Business Practices
- Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.
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