KM / Executive Chef

The Role:

Key Responsibilities:

• Manage all kitchen inventory, ordering, and vendor relations.
  
• Create schedules, manage labor costs, and control waste.
  
• Supervise daily BOH operations to ensure recipe consistency and quality.
  
• Train new hires on kitchen safety and procedures.
  
• Menu development and creation of daily specials.
  
• Hands-on cooking and leading service during busy shifts.
  
• Ordering, inventory, and staff training.
  

Key Responsibilities:

• Develop seasonal, innovative menus and plating.
  
• Lead, mentor, and train BOH staff to maintain high standards.
  
• Manage food costs, inventory, and vendor relationships.
  
• Ensure rigorous compliance with health and sanitation regulations.
  

Qualifications:

• 5+ years experience in a similar role.
  
• Proven ability to drive creative, high-quality cuisine.
  
• Strong leadership and mentoring skills.
  
• Culinary degree or ACF Certification (preferred).
  
• Strong understanding of P&L statements and cost control.
  
• ServSafe Food Manager Certification.
  
• Proficiency in restaurant management software.
  

Description

We are seeking a talented and passionate Executive Chef/Kitchen Manager to lead our culinary team and oversee kitchen operations in our dynamic Food & Beverages establishment. As the Executive Chef/Kitchen Manager, you will be responsible for crafting innovative menus, ensuring culinary excellence, and maintaining high standards of food safety and hygiene. This role requires a strong leader who can inspire creativity in the kitchen while managing a diverse kitchen staff. You will have the opportunity to showcase your culinary skills, implement new dishes that reflect current trends, and foster a culture of teamwork and collaboration. In addition to menu development, you will oversee inventory management, supply ordering, and budgeting to ensure that our kitchen operates efficiently and profitably. The ideal candidate will possess a deep knowledge of various cuisines, exceptional cooking techniques, and a passion for delivering outstanding dining experiences. If you are ready to take on this exciting challenge and make a significant impact in the culinary world, we want to hear from you! Join us and be a key player in our commitment to excellence in food and service.

Responsibilities

• Develop and design innovative, seasonal menus that reflect market trends and customer preferences.
  
• Lead and manage the kitchen staff, providing training, encouragement, and performance evaluations.
  
• Oversee daily kitchen operations, ensuring high quality and consistency in all food preparation and presentation.
  
• Maintain food safety, sanitation, and cleanliness standards in compliance with health regulations and company policies.
  
• Monitor inventory levels and manage procurement of supplies and ingredients, ensuring cost-effectiveness and quality.
  
• Create and manage budgets, controlling food costs and labor expenses to achieve profitability.
  
• Collaborate with front-of-house staff to ensure a seamless dining experience for guests. Collect feedback and make necessary adjustments to menu items.
  

Requirements

• Proven experience as an Executive Chef or Kitchen Manager in a high-volume restaurant or food establishment.
  
• Culinary degree from an accredited institution preferred (but not required), with strong knowledge of various cooking techniques and cuisines.
  
• Excellent leadership skills with the ability to motivate and inspire a diverse culinary team.
  
• Strong understanding of food safety and sanitation regulations, with a commitment to maintaining high standards.
  
• Proficient in inventory management, budgeting, and cost control practices.
  
• Ability to work under pressure in a fast-paced environment while maintaining a positive attitude.
  
• Exceptional communication and interpersonal skills, with a passion for customer service and hospitality.