Background

The executive chef is responsible for designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of our clientele. They must have a strong knowledge of culinary trends and be able to adapt to changing tastes and dietary requirements.

In addition to menu planning, the executive chef is responsible for managing the kitchen budget, ordering supplies, and ensuring that all kitchen staff are properly trained and motivated. They must also be able to work collaboratively with other members of the management team, including the restaurant manager and front-of-house staff, to ensure a seamless dining experience for guests.

Responsibilities

• Lead, train, develop and motivate supervisors and culinary staff to consistently meet and exceed food preparation and service standards.
• Oversee all day-to-day kitchen operations, providing direction and ensuring efficient and professional food production.
• Prepare and ensure meals are produced according to established recipes, quality standards and presentation requirements.
• Lead menu development and ensure accurate costing of all dishes prepared and sold.
• Ensure the highest standards of food quality, freshness, presentation, portion control and consistency.
• Ensure full compliance with food handling, food safety, sanitation, grooming and hygiene standards.
• Monitor food costs, inventory and stock levels, working closely with Purchasing and Stores.
• Review staffing levels, schedules and operational requirements to ensure effective kitchen performance.
• Recruit, train, coach, mentor and evaluate kitchen staff, while maintaining appropriate performance and disciplinary standards.
• Conduct pre-shift and kitchen planning meetings and set clear performance expectations for the team.
• Inspect ingredients and finished dishes to ensure quality and presentation standards are consistently achieved.
• Evaluate new ingredients and menu items and continuously identify opportunities to improve cuisine and guest satisfaction.
• Work closely with restaurant and F&B teams to improve food quality, service and overall guest experience.
• Interact with guests, obtain feedback and professionally respond to food-related problems and complaints.
• Ensure all kitchen equipment is properly maintained, safe and in good working condition.

Qualifications

• A culinary or arts bachelor’s or master’s degree is preferred.
• At least 5 years of management experience is required.
• Advanced knowledge of food professional principles and practices.

Desired Skills

• Exceptional leadership skills with a positive, hands-on approach to management.
• Strong knowledge of food preparation, culinary techniques and food presentation.
• Strong understanding of food handling, food safety and sanitation standards.
• Sound financial and business decision-making skills, including food costing and cost control.
• Strong business acumen and excellent organizational and project management skills.
• Excellent communication, interpersonal and collaboration skills.
• Honesty, integrity and the ability to lead by example.
• Strong coaching, mentoring and staff development abilities.
• Ability to maintain consistently high standards of quality, freshness, presentation and service.
• Strong commitment to guest satisfaction and continuous culinary improvement.

• Lead, train, develop and motivate supervisors and culinary staff to consistently meet and exceed food preparation and service standards.
• Oversee all day-to-day kitchen operations, providing direction and ensuring efficient and professional food production.
• Prepare and ensure meals are produced according to established recipes, quality standards and presentation requirements.
• Lead menu development and ensure accurate costing of all dishes prepared and sold.
• Ensure the highest standards of food quality, freshness, presentation, portion control and consistency.
• Ensure full compliance with food handling, food safety, sanitation, grooming and hygiene standards.
• Monitor food costs, inventory and stock levels, working closely with Purchasing and Stores.
• Review staffing levels, schedules and operational requirements to ensure effective kitchen performance.
• Recruit, train, coach, mentor and evaluate kitchen staff, while maintaining appropriate performance and disciplinary standards.
• Conduct pre-shift and kitchen planning meetings and set clear performance expectations for the team.
• Inspect ingredients and finished dishes to ensure quality and presentation standards are consistently achieved.
• Evaluate new ingredients and menu items and continuously identify opportunities to improve cuisine and guest satisfaction.
• Work closely with restaurant and F&B teams to improve food quality, service and overall guest experience.
• Interact with guests, obtain feedback and professionally respond to food-related problems and complaints.
• Ensure all kitchen equipment is properly maintained, safe and in good working condition.

• Exceptional leadership skills with a positive, hands-on approach to management.
• Strong knowledge of food preparation, culinary techniques and food presentation.
• Strong understanding of food handling, food safety and sanitation standards.
• Sound financial and business decision-making skills, including food costing and cost control.
• Strong business acumen and excellent organizational and project management skills.
• Excellent communication, interpersonal and collaboration skills.
• Honesty, integrity and the ability to lead by example.
• Strong coaching, mentoring and staff development abilities.
• Ability to maintain consistently high standards of quality, freshness, presentation and service.
• Strong commitment to guest satisfaction and continuous culinary improvement.

• A culinary or arts bachelor’s or master’s degree is preferred.
• At least 5 years of management experience is required.
• Advanced knowledge of food professional principles and practices.