Salary: 75-85K+
Job Description
As the head of the kitchen, the Executive Chef leads all culinary operations. The right
candidate will bring food safety knowledge, leadership skills, a wide range of techniques
and many years of experience with high volume cooking to the position. Role requires
strong creative and operational leadership skills.
Responsibilities
- Lead and manage culinary services, including purchasing necessary supplies
- Develop and monitor culinary and labor budget
- Recruit, hire and train all kitchen staff
- Establish controls to minimize food waste
- Oversee inventory management and maintain financial budget
Requirements
- Experience leading a kitchen and developing menus
- Passion, positivity, and professionalism
- Degree from Culinary Arts institution
- 6+ years of kitchen management experience
