The Executive Chef position is responsible for kitchen operations, including supervision of staff, food preparation, and inventory management.
Proven experience working in a kitchen.
Knowledge of cooking techniques, food preparation, and recipe execution.
Ability to create and plan menus.
Strong knife skills and familiarity with kitchen equipment.
Understanding of food safety, sanitation, and health regulations.
Ability to work quickly and calmly under pressure.
Good time management and organization skills.
Leadership skills for supervising kitchen staff.
Ability to work as part of a team.
Attention to detail, especially for food quality and presentation.
Physical stamina to stand for long hours and handle a busy kitchen.
Flexibility to work nights, weekends, and holidays
Event preparation and execution
Ability to interview applicants
Hold Team accountable and correct with coaching and ongoing training
Must have or obtain a Serve Safe Manager certificate.