EXECUTIVE CHEF

Core Responsibilities

• Menu Development: Design seasonal menus, craft original recipes, and set standards for flavor, quality, and plating presentation.
• Staff Management: Hire, train, schedule, and mentor kitchen personnel including sous chefs, line cooks, and prep teams.
• Financial & Inventory Control: Manage food and labor costs, build departmental budgets, and oversee vendor purchasing and inventory stock levels.
• Safety & Compliance: Enforce health, sanitation, and food safety regulations (such as OSHA or HACCP guidelines) across all operations.
• Operations & Liaison: Coordinate with general managers, front-of-house staff, and suppliers to ensure smooth service and handle guest feedback