An Executive Chef oversees kitchen staff, manages daily operations and ensures that every dish maintains a consistent standard in terms of quality and presentation. Executive Chefs are also responsible for hiring, training and menu development.
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Executive Chef Job Overview
We are seeking a highly skilled Executive Chef to lead our culinary team at [Restaurant Name]. This multifaceted role includes managing kitchen staff, resolving operational issues, optimizing productivity, overseeing the delivery of food supplies and monitoring inventory.
The ideal candidate excels at attracting and retaining talent while providing comprehensive training in new recipes, cooking techniques and equipment. If you are a creative, pressure-resilient and passionate culinary professional, we invite you to apply.
Salary: $35–$60/hour
Tips: No
Schedule: Full-Time (40 hours per week) with possible overtime. Monday–Friday, with some work on weekends and public holidays.
Executive Chef Duties & Responsibilities
- Develop unique and cuisine-appropriate menus
- Collaborate with the Restaurant Manager on menu pricing
- Maintain kitchen and surrounding areas to meet company standards and health codes
- Monitor inventory, purchase supplies and manage approved vendors
- Hire, train and supervise kitchen staff
- Assist and direct staff in meal preparation, creation and delivery
- Identify and introduce new culinary techniques
- Oversee back-of-house operations, staff scheduling and customer satisfaction
Executive Chef Qualifications & Skills
- Expert knowledge of the restaurant’s cuisine and advanced culinary skills
- Ability to develop unique recipes and stay current on industry trends
- In-depth understanding of federal, state and local food handling regulations
- Proven experience as an Executive Chef with an excellent record of kitchen management
- Exceptional leadership skills, including effective communication
- Proficiency in restaurant management tools
Executive Chef Education & Experience Requirements
- Culinary science degree or related certification
- 2+ years of culinary education
- 5+ years of experience in a similar position
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