Executive Chef
Summary
Leads a high-volume commercial kitchen, overseeing daily operations, staff, and guest experience while ensuring food safety and financial performance.
- Minimum 3+ years of high-volume culinary management experience
- Demonstrate an advanced understanding of business operations and financials
- Manage shifts which include daily decision making, scheduling and planning
- Create memorable dining experiences by exceeding guest expectations
- Demonstrate ingredient knowledge and understanding of culinary trends
- Ensure adherence to recipes, safety practices and sanitation standards in the kitchen
- Perform calmly and effectively in a high-volume, open kitchen
- Manage on-the-fly requests with ease and poise
- Understand POS systems and inventory control systems
- Familiarity with BEOs
- Coach, lead and develop culinary team
- Drive continuous improvement