Executive Chef

**Overview**

**Responsibilities**
- Develop and design creative menus that reflect seasonal ingredients and current culinary trends.
- Oversee all kitchen operations, including food preparation, cooking, and presentation to ensure consistency and quality.
- Supervise kitchen staff, providing training and guidance to enhance their skills and performance.
- Ensure compliance with health and safety regulations, including food safety and handling practices.
- Manage inventory levels, ordering supplies as needed to maintain efficient kitchen operations.
- Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
- Monitor food costs and waste management to optimize profitability while maintaining quality standards.

**Requirements**:

- Proven experience (min. 4 years) as an Executive Chef or in a similar role within the food industry.
- Strong knowledge of food safety regulations and best practices in food handling.
- Excellent culinary skills with a passion for creating exceptional dishes.
- Ability to lead, motivate, and supervise a diverse team in a fast-paced environment.
- Strong organizational skills with attention to detail in menu planning and execution.
- Ability to work flexible hours, including evenings and weekends as needed.
- A culinary degree or equivalent experience is preferred but not required.

**Job Types**: Full-time, Permanent

Pay: $20.00-$30.00 per hour

Schedule:

- Evening shift
- Every Weekend
- Monday to Friday

**Experience**:

- culinary: 4 years (preferred)

Licence/Certification:

- Food Handler Certification (preferred)

Work Location: In person