Executive Culinary Leader
The Head Chef oversees kitchen operations across two venues, ensuring seamless daily service, exceptional food quality, and optimized kitchen performance.
* Extensive experience as a Head Chef or Senior Sous Chef in high-pressure environments is essential.
* Demonstrated leadership skills with the ability to mentor and motivate a team are crucial for success.
* A strong understanding of inventory management, ordering, and cost control is necessary.
* Commitment to consistency, quality standards, and compliance is paramount.
* Creativity in designing seasonal and crowd-pleasing menus is vital for business growth.
This role requires a professional who can balance culinary creativity with operational efficiency, driving revenue growth and customer satisfaction.
Responsibilities include:
* Strategic menu planning and development
* Kitchen staff training and motivation
* Inventory management and cost control
* Quality assurance and compliance
* Collaboration with cross-functional teams
This opportunity offers a challenging and rewarding environment for an experienced culinary leader to thrive.