The Executive Chef provides strategic leadership, culinary direction, and operational oversight for multiple food outlets, banquet events, and large-scale operations.
They oversee kitchen teams, develop menus, ensure food quality and safety, manage budgets exceeding $5M annually, and implement purchasing, inventory, and waste control systems.
The role involves maintaining high standards in food presentation, sanitation, and compliance, collaborating on kitchen design and rebranding efforts, and leading staff training and development.
Ideal candidates have 7-10+ years of culinary leadership, multi-unit experience, expertise in menu engineering, food costing, and large-scale event operations, along with strong organizational, communication, and team-building skills.
Must be physically capable of working in a fast-paced environment, flexible hours, and managing multiple priorities.