The Executive Chef leads all culinary operations, managing a large kitchen staff of 16+ people to ensure exceptional food quality and service. This role involves overseeing menu design, maintaining high standards of safety and food quality, and managing both costs and supplier relationships. The Executive Chef also conducts weekly team meetings to align staff and optimize kitchen efficiency.

Responsibilities

• Plan and design menus to meet quality and customer expectations
• Supervise kitchen staff and oversee daily food preparation
• Train and develop culinary team members
• Control inventory and manage supplier coordination
• Ensure compliance with food safety and safety regulations
• Manage kitchen budget, cost control, and profit and loss
• Lead weekly team meetings and briefings
• Maintain quality assurance and consistent food production
• Interact with customers when necessary to address feedback

Preferred Qualifications

• 3+ years of experience in culinary arts

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