Executive Chef

Description

Summary: The Executive Chef leads all kitchen operations, ensuring exceptional food quality, consistency, and culinary excellence while developing a high-performing team. Highlights: 1. Lead all kitchen operations and food production 2. Collaborate with ownership on menu development and special events 3. Foster a positive team culture EXECUTIVE CHEF The Executive Chef is responsible for leading all kitchen operations, ensuring exceptional food quality, maintaining consistency, controlling food and labor costs, and developing a high-performing culinary team. This position oversees menu execution, inventory management, purchasing, food safety compliance, staff training, scheduling, and daily kitchen performance. The Executive Chef will work closely with ownership to develop new menu items, seasonal specials, and operational improvements while maintaining the highest standards of hospitality and culinary excellence. Key Responsibilities: * Oversee all kitchen operations and food production. * Ensure consistency, quality, and presentation of all menu items. * Manage food cost, inventory, purchasing, and vendor relationships. * Recruit, train, schedule, and supervise kitchen staff. * Maintain health department, sanitation, and safety standards. * Monitor labor costs and kitchen productivity. * Develop recipes, prep procedures, and plating standards. * Collaborate with ownership on menu development and special events. * Maintain a clean, organized, and efficient kitchen environment. * Lead by example and foster a positive team culture. Qualifications: * Minimum 5 years of Executive Chef or senior kitchen leadership experience. * Strong leadership and team management skills. * Experience managing food and labor costs. * Ability to thrive in a fast-paced, high-volume environment. * Strong organizational and communication skills. * Knowledge of Mediterranean cuisine preferred but not required. * ServSafe certification preferred.