Executive Chef

The Executive Chef will oversee all culinary operations at the assigned location, including menu planning, food preparation, and staff management. This role involves ensuring the highest standards of food quality and presentation, managing inventory, and maintaining a safe and clean kitchen environment. The Executive Chef will also be responsible for training and mentoring kitchen staff, fostering a collaborative and efficient team.

Applicants should have a minimum of 5 years of experience in a culinary leadership role, with a strong background in menu development and kitchen management. A culinary degree is preferred. Excellent leadership, organizational, and communication skills are essential. Must have a thorough understanding of food safety regulations and inventory management. Ability to work in a fast-paced environment and adapt to changing demands.