Executive Chef

Summary

We are seeking a highly skilled and experienced Kitchen Manager / Executive Chef to lead our back-of-house team. This role is responsible for overseeing all kitchen operations, ensuring food quality and consistency, managing staff, and maintaining high standards of safety and sanitation.

• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Develop and maintain high-quality food standards and presentation.
• Create and update menus in collaboration with ownership/management.
• Train, schedule, and supervise kitchen staff to ensure efficiency and productivity.
• Monitor food costs, portion control, and inventory management to reduce waste and maximize profitability.
• Ensure compliance with health, safety, and sanitation standards.
• Maintain equipment and coordinate repairs or replacements as needed.
• Collaborate with front-of-house management to ensure smooth service and guest satisfaction.
• Handle ordering and receiving of food and kitchen supplies.
• Foster a positive and team-oriented work environment.

• Proven experience as an Executive Chef, Kitchen Manager, or in a similar leadership role.
• Culinary degree or equivalent professional experience preferred.
• Strong leadership, organizational, and communication skills.
• In-depth knowledge of food safety regulations, cooking techniques, and industry trends.
• Ability to manage budgets, inventory, and food/labor costs effectively.
• Creative and passionate about food with a focus on quality and presentation.

• Ability to stand and work for long hours in a fast-paced environment.
• Ability to lift up to 50 lbs.
• Comfortable working in hot and high-pressure environments.

• Competitive salary and bonus structure
• Employee meal discounts
• Paid time off
• Opportunities for professional growth and development