Executive Chef

As an executive chef, you will be the highest-ranking member of the restaurant's kitchen staff, overseeing a variety of tasks to ensure the kitchen operates smoothly and efficiently. Your responsibilities will include menu planning, staff management, kitchen operations, inventory management, financial management, customer service, and problem-solving. Your role in menu planning will involve creating innovative and seasonal menus that are also profitable and cater to customer preferences. You will be responsible for hiring, training, and supervising kitchen staff to maintain high standards of quality and service. Additionally, you will ensure that the kitchen is well-equipped, organized, and clean, while also adhering to food safety laws. In terms of inventory management, you will be in charge of ordering and inspecting ingredients, as well as monitoring inventory levels to prevent shortages. Financial management will also be a key aspect of your role, involving budgeting, financial planning, and controlling food and labor costs to maximize profitability. Customer service will be another important part of your job, as you will be expected to handle customer complaints effectively and ensure a positive dining experience. Your problem-solving skills will be put to the test as you navigate high-pressure situations and resolve issues promptly and efficiently. This is a full-time position that requires a minimum of 3 years of experience as a chef, 4 years of leadership experience, and 1 year of restaurant experience. The work location is in person, where you will be able to lead and inspire your kitchen team to deliver exceptional culinary experiences to guests.,