Overview
The Executive Chef oversees culinary operations, managing chef managers and hourly staff to deliver high-quality food and service standards.
Responsibilities include developing culinary solutions, ensuring proper food preparation, presentation, and safety, and maintaining operational excellence.
The role involves training, coaching, and recognizing team members, managing staff records, and fostering positive client and guest relationships.
Key duties include controlling food and labor costs, optimizing margins, and ensuring compliance with safety, health, and quality standards.
The position requires at least 4 years of culinary experience, with 2+ years in management preferred, along with a culinary degree or equivalent experience.
Strong multi-tasking, communication, and advanced culinary knowledge are essential.
Overall, the role focuses on delivering exceptional culinary experiences, maintaining standards, and driving operational efficiency.