The Executive Chef will lead a dynamic kitchen team focused on delivering exceptional fusion and local/regional cuisine. Responsible for overseeing all culinary operations, this role includes menu development with monthly innovations, maintaining food quality standards, and ensuring health and safety compliance. Managing a medium-sized team of 6-15 staff, the Executive Chef will also engage moderately in event catering while supporting staff training and vendor relations. The role operates primarily during standard business hours, with availability required for evenings and weekends.
Responsibilities
- Develop and update menus monthly, emphasizing fusion and local/regional dishes
- Manage kitchen operations and supervise a team of 6-15 culinary staff
- Ensure high food quality and consistency through strict quality control
- Maintain health and safety compliance in all kitchen activities
- Oversee vendor relations to secure quality ingredients and supplies
- Train and mentor kitchen staff to enhance skills and performance
- Coordinate moderate involvement in event catering operations
Preferred Qualifications
- 7+ years of experience in culinary arts
- Associate's degree in Culinary Arts or related field
- Food Handler's and ServSafe Manager Certifications
- Expertise in culinary techniques, menu planning, and food safety
- Proficiency in inventory management, budgeting, and team leadership
- Strong creativity, time management, and communication skills
