Position: Executive Chef job
About: The Executive Chef is responsible for managing culinary operations across multiple restaurants with challenging operations. This role involves overseeing food preparation standards, managing staff, and executing tasks as directed by the business or Management. The position is exempt and reports to the Sr. Director of Operations in most cases.
Requirements: Bachelor’s degree in culinary arts or related field; Proven experience in a similar role within the restaurant industry; Strong understanding of food preparation standards and safety regulations; Proficient in menu planning and kitchen management; Excellent leadership and communication skills; Ability to ensure compliance with food safety standards and regulations; Experience in managing inventory and cost control; Knowledge of HACCP procedures; Demonstrated ability in staff management and training; Commitment to providing top-quality customer service
Benefits: Competitive salary, Healthcare coverage, Paid time off, Professional development opportunities, Employee discounts
