Job Summary
We are seeking a dynamic and experienced Executive to lead and oversee our culinary operations, ensuring excellence in food quality, safety, and service. This pivotal role involves managing diverse food service environments, including fine dining, catering, and banquet settings. The Executive will drive team performance, uphold food safety standards, and optimize operational efficiency to deliver exceptional guest experiences. If you are passionate about culinary leadership, possess a strong background in restaurant and kitchen management, and thrive in fast-paced hospitality settings, this is your opportunity to make a significant impact.
Responsibilities
- Lead and supervise culinary teams across multiple departments, including kitchen staff, catering crews, and banquet personnel, fostering a collaborative and high-performance work environment
- Oversee food production processes, ensuring menu consistency, quality control, and presentation standards are met or exceeded
- Manage inventory control and food handling procedures to minimize waste and control costs effectively
- Implement and maintain food safety sanitizing procedures in compliance with health regulations to ensure a safe dining environment
- Coordinate menu planning with culinary staff to develop innovative offerings that align with guest preferences and dietary requirements
- Supervise shift management activities, including scheduling, staffing levels, and operational flow during busy service periods
- Oversee catering events and banquet functions from planning through execution, ensuring seamless service delivery
- Monitor kitchen operations for efficiency improvements while maintaining high standards of cleanliness and safety
- Lead initiatives for staff training on food safety, cooking techniques, and customer service excellence
- Collaborate with management on budget planning, cost control measures, and strategic growth opportunities
Skills
- Extensive banquet experience combined with strong supervising skills in fast-paced hospitality environments
- Proven expertise in dietary department management and food production processes
- Demonstrated leadership in team management within fine dining or restaurant settings
- Proficiency in inventory management, cost control, and food safety sanitizing procedures
- Strong background in food preparation, cooking techniques, and kitchen management practices
- Experience overseeing food service operations including catering events and restaurant management
- Knowledge of menu planning, shift management, food handling protocols, and hospitality standards
- Excellent communication skills with the ability to motivate teams and foster a positive work culture
- Ability to adapt quickly to changing priorities while maintaining high-quality standards in food safety and service delivery
Join us as an Executive where your culinary expertise will inspire teams to deliver memorable dining experiences while driving operational excellence. We value leadership that combines passion for food with strategic oversight—empowering our team to succeed every day!
Pay: $62,160.73 - $74,860.23 per year
Work Location: In person
