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Title
Text copied to clipboard!Executive Chef
Description
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We are looking for an experienced and innovative Executive Chef to lead our culinary team and oversee all aspects of kitchen operations. The Executive Chef will be responsible for menu development, food preparation, kitchen staff supervision, inventory management, and ensuring the highest standards of food quality and safety. This role requires strong leadership skills, creativity, and a deep understanding of culinary trends and techniques.
As the Executive Chef, you will collaborate with restaurant management to create seasonal and specialty menus that reflect our brand and meet customer expectations. You will be expected to maintain cost control, manage vendor relationships, and ensure compliance with health and safety regulations. The ideal candidate will have a passion for food, excellent organizational skills, and the ability to inspire and mentor a diverse team of culinary professionals.
You will also be responsible for training kitchen staff, conducting performance evaluations, and fostering a positive and productive work environment. Your ability to manage multiple tasks, adapt to changing demands, and maintain a high level of professionalism will be key to your success in this role.
This is a full-time position that may require evening, weekend, and holiday shifts. If you are a dedicated culinary professional with a proven track record of excellence, we invite you to apply and join our dynamic team.
Responsibilities
Text copied to clipboard!- Develop and update seasonal and specialty menus
- Oversee daily kitchen operations and food preparation
- Ensure food quality, presentation, and consistency
- Manage kitchen staff scheduling and performance
- Monitor inventory and order supplies as needed
- Maintain food cost and labor cost within budget
- Ensure compliance with health and safety regulations
- Train and mentor kitchen staff
- Collaborate with management on menu pricing and promotions
- Handle customer feedback and resolve food-related issues
- Implement and enforce kitchen policies and procedures
- Stay current with culinary trends and techniques
Requirements
Text copied to clipboard!- Proven experience as an Executive Chef or Head Chef
- Culinary degree or equivalent professional training
- Strong leadership and team management skills
- Excellent knowledge of food safety and sanitation standards
- Creative and innovative approach to menu planning
- Ability to work under pressure in a fast-paced environment
- Strong organizational and time management skills
- Excellent communication and interpersonal abilities
- Proficiency in kitchen equipment and cooking techniques
- Flexibility to work evenings, weekends, and holidays
- Experience with budgeting and cost control
- Knowledge of inventory and supply chain management
Potential interview questions
Text copied to clipboard!- What is your experience leading a culinary team?
- Can you describe your approach to menu development?
- How do you manage food and labor costs?
- What steps do you take to ensure food safety compliance?
- How do you handle conflicts within the kitchen staff?
- Describe a time you introduced a successful new dish.
- What is your experience with vendor and inventory management?
- How do you stay updated on culinary trends?
- What is your leadership style in the kitchen?
- Are you available to work evenings, weekends, and holidays?
- How do you ensure consistency in food quality?
- What motivates you as a chef?
