Executive Chef (225-909)

We are seeking a highly skilled and innovative Executive Chef to lead our culinary team and elevate our restaurant’s dining experience. The ideal candidate will possess a passion for exceptional food quality, creative culinary flair, and the ability to inspire and manage a team effectively. The Executive Chef will be responsible for overseeing the culinary operations, ensuring consistency in food preparation, and driving the evolution of our menu to delight our guests continuously. With a focus on using the freshest ingredients and innovative cooking techniques, the Executive Chef will usher our restaurant into a new era of culinary excellence. This role requires a dynamic leader with a strong work ethic, impressive culinary credentials, and a proven track record of success in fine dining establishments.

Responsibilities

• Lead, mentor, and develop the kitchen team, fostering a positive work environment.
• Design and execute a creative and upscale menu that evolves with seasonal trends.
• Ensure the consistency and high quality of all meals served in the restaurant.
• Manage food costing and inventory to maximize efficiency and cost-effectiveness.
• Enforce health and safety standards in compliance with regulations and guidelines.
• Collaborate with management to establish and achieve financial and operational goals.
• Develop new recipes and techniques that enhance the overall dining experience.
• Supervise kitchen staff scheduling and ensure adequate coverage during operating hours.
• Handle vendor relationships and sourcing for the freshest and highest quality ingredients.
• Conduct regular training sessions for staff to improve skills and maintain standards.
• Participate in marketing initiatives to promote new menu items and seasonal offerings.
• Resolve customer complaints and feedback to maintain guest satisfaction and loyalty.

Requirements

• Proven experience as an Executive Chef in a reputable fine-dining establishment.
• Culinary degree or equivalent certification from a respected culinary institution.
• Exceptional culinary skills with a thorough understanding of various cuisines.
• Strong leadership, communication, and organizational abilities for team management.
• In-depth knowledge of food safety and sanitation standards and regulations.
• Ability to create dynamic menus using fresh, local, and seasonal ingredients.
• Proficient with kitchen management software and inventory control systems.