Executive Chef

**Job Overview**

**Duties**
- Supervise kitchen staff and ensure efficient workflow in the kitchen.
- Oversee food preparation and cooking processes to maintain quality standards.
- Develop innovative menus that reflect current food trends while considering customer preferences.
- Manage inventory, order supplies, and ensure proper food handling practices are followed.
- Train and mentor kitchen staff on cooking techniques, food safety, and hygiene practices.
- Ensure compliance with health regulations and maintain a clean and organized kitchen environment.
- Collaborate with management to create special events or themed menus as needed.
- Monitor food costs and waste to optimize profitability while maintaining quality.

**Experience**
- Proven experience in a supervisory role within the food industry, preferably as an Executive Chef or similar position.
- Extensive knowledge of food preparation techniques, cooking methods, and presentation styles.
- Strong background in restaurant management with a focus on team management and leadership.
- Familiarity with food safety regulations and best practices in food handling.
- Previous experience in a fast-paced kitchen environment is essential; hospitality experience is a plus.

Pay: $65,000.00-$75,000.00 per year

**Benefits**:

- Discounted or free food
- On-site parking
- Paid time off

Work Location: In person