Position Summary
The Executive Chef is responsible for leading all culinary operations for Café Boulud, ensuring the highest standards of food quality, consistency, creativity, and operational excellence. This role oversees kitchen leadership, menu execution, financial performance, team development, and compliance with health and safety regulations while delivering an exceptional guest experience aligned with the restaurant’s brand and standards.
Key Responsibilities
Culinary Leadership
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Lead and oversee all kitchen operations, including preparation, production, plating, and service execution.
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Maintain exceptional standards for food quality, presentation, consistency, and cleanliness.
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Collaborate on seasonal menu development and culinary innovation while preserving the restaurant’s identity and standards.
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Ensure all recipes, prep procedures, and portion controls are consistently followed.
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Monitor market trends and sourcing opportunities to enhance the guest dining experience.
Team Management & Development
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Recruit, train, mentor, and develop kitchen team members at all levels.
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Foster a positive, professional, and high-performance kitchen culture.
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Create staff schedules based on business levels and labor targets.
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Conduct regular performance evaluations and provide ongoing coaching and feedback.
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Promote teamwork and strong communication between kitchen and front-of-house teams.
Financial & Operational Management
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Manage food cost, labor cost, and kitchen operating expenses to meet financial goals.
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Oversee inventory management, ordering, and vendor relationships.
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Ensure proper receiving, storage, and rotation of all products.
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Identify opportunities to improve operational efficiency and profitability.
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Assist with forecasting, budgeting, and financial reporting as needed.
Health, Safety & Compliance
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Ensure full compliance with all local health, hygiene, and food safety regulations.
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Maintain a clean, organized, and safe working environment.
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Ensure all staff are trained on sanitation standards, allergen awareness, and workplace safety procedures.
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Monitor equipment maintenance and coordinate repairs when necessary.
Guest Experience
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Uphold exceptional hospitality standards through culinary excellence.
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Address guest feedback related to food quality and dining experience professionally and promptly.
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Support VIP events, private dining, media engagements, and special culinary activations.
Qualifications
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Minimum 5–7 years of progressive culinary leadership experience in luxury hospitality or fine dining environments.
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Previous Executive Chef or Executive Sous Chef experience preferred.
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Strong knowledge of French cuisine and contemporary culinary techniques.
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Proven ability to lead high-volume, fast-paced kitchen operations.
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Strong financial acumen with experience managing food and labor costs.
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Excellent leadership, communication, and organizational skills.
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Food Safety Certification required.
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Flexibility to work evenings, weekends, and holidays as business demands require.
Preferred Attributes
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Passion for hospitality and culinary excellence.
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Strong attention to detail and commitment to consistency.
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Ability to thrive under pressure while maintaining professionalism.
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Collaborative leadership style with a focus on mentorship and team development.
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Creative mindset with a strong operational foundation.
More detail about Café Boulud - London part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud
