Job Summary:
The Executive Chef will be responsible for overseeing the kitchen operations, managing kitchen staff, and ensuring that all food preparation and presentation is of the highest quality. The ideal candidate will have a passion for food and culinary arts, as well as the ability to lead and inspire a team.
Responsibilities:
- Manage kitchen staff, including hiring, training, and scheduling
- Oversee food preparation and ensure that all dishes are of the highest quality
- Develop new menus and recipes
- Ensure that all food safety guidelines are followed
- Order and maintain inventory of food and kitchen supplies
- Work with management to create budgets and control costs
- Maintain a clean and organized kitchen environment
- Collaborate with other departments to ensure that food service operations are running smoothly
- Stay up-to-date with industry trends and incorporate new techniques and ingredients into menu offerings
- Requirements:
- Proven experience as an executive chef or similar role
- Strong leadership and communication skills
- Knowledge of food safety guidelines and best practices
- Ability to manage a team and work well under pressure and meet tight deadlines
- Creativity and a passion for food and culinary arts
- Strong organizational and time management skills
- Ability to work flexible hours, including evenings and weekends
Job Types: Full-time, Contract
Contract length: 24 months
