Lead culinary operations as an Executive Chef, using menu development and kitchen management to guide food preparation, quality, and service. Shape dining experiences through skilled leadership.
This Executive Chef oversees food preparation, menu planning, and kitchen activities. The work includes creating recipes, supervising chefs and cooks, and maintaining food safety and quality standards. You will also manage supplies, food costs, inventory records, and client consultations for weddings, banquets, and specialty functions.
Key Responsibilities:
Plan menus and ensure food meets quality standards
Supervise chefs, cooks, and kitchen workers
Create recipes and demonstrate cooking techniques
Prepare meals and specialty foods for events
Maintain food cost, sales, consumption, and inventory records
Requirements:
Cook Red Seal Certificate
Food safety certificate
Leadership, initiative, flexibility, and sound judgement
Organization, reliability, and effective time management
Client focus and cooperative kitchen approach
Bring executive culinary leadership, menu planning, and kitchen management expertise to uphold quality across every dining service.
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