Executive Chef / Chef de Cuisine

About This Position

We are an Ultra-Modern and growing Chef-Driven concept looking for a passionate Executive Chef who can thrive in a competitive and successful Restaurant Group. The ideal candidate knows the restaurant business inside and out, understands the local market, and has a history of success within the small world of Fine Dining. The Executive Chef is a senior leader accountable for the success of the kitchen operation overall, assuming the role of liaison between all dining room operations and culinary staff. Must have a vast knowledge of a variety of cuisines and cooking techniques, as well as a passion for delivering an exceptional guest dining experience. Principal Duties: Menu development, budgeting, forecasting, purchasing, and procurement, P&L statement review, labor, food cost, upholding hygiene and sanitation standards while providing a vision on all financial responsibilities of the restaurant. Responsibilities: - Oversee the daily operations of the kitchen, including food preparation, cooking, and presentation - Develop and create new menu items based on seasonal ingredients and customer preferences - Ensure that all dishes are prepared and served according to established recipes and quality standards - Manage inventory and control food costs by minimizing waste and utilizing efficient ordering practices - Train and supervise kitchen staff, including chefs, cooks, and other culinary team members - Collaborate with the restaurant management team to plan and execute special events or promotions - Maintain a clean and organized kitchen environment, following all health and safety regulations

Requirements

• - Proven experience (5-10 years) as an Executive Chef or similar role in a high-volume establishment/fine dining
• - Extensive knowledge of culinary techniques, flavor profiles, and food presentation
• - Strong leadership skills with the ability to motivate and inspire a team
• - Excellent communication and interpersonal skills to effectively interact with staff and customers
• - Ability to work in a fast-paced environment while maintaining attention to detail
• - Creativity and innovation in menu development and recipe creation
• - Knowledge of food safety regulations and best practices
• - Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• - Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation
• - Proficient in restaurant management software, including Restaurant365, Toast, HotSchedules
• - Strong working knowledge of managing a declining budget to control operating expenses, including linen, supplies, and all food purchases
• Physical Requirements:
• - Ability to stand and walk for extended periods (up to 8 hours or more)
• - Must be able to lift and carry up to 25 lbs
• - Comfortable working in a fast-paced environment that requires frequent movement, bending, and reaching
• - Strong visual and auditory acuity to effectively monitor and respond to guest and team needs in real time
• - Capable of working occasional outdoor events, including in varying weather conditions
• - Willingness to travel between locations as required

Benefits

• - Dental Insurance
• - Employee discount
• - Health insurance
• - Paid time off
• - Paid training
• - Vision insurance