Executive Chef

Key Responsibilities

• Kitchen Operations: Direct daily back-of-house functions, maintain plating standards, and ensure high food quality and consistency.
• Menu Development: Design and update menus based on seasonality, ingredient costs, food trends, and profit margins.
• Staff Management: Hire, train, schedule, and mentor sous chefs, line cooks, and kitchen staff.
• Financial & Inventory Control: Manage food and labor costs, handle vendor relationships, oversee budgets, and monitor stock levels.
• Safety & Compliance: Enforce strict hygiene, sanitation, and safety regulations, including HACCP and health code standards