Job Description

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An Executive Chef job description outlines a senior leadership role overseeing all kitchen operations, from menu creation, budgeting, and food sourcing to hiring, training, and managing culinary staff, ensuring high standards of quality, consistency, hygiene, and cost control for the entire food service department. Key responsibilities involve strategic culinary vision, daily kitchen management, financial oversight, and maintaining compliance with food safety laws.Key Responsibilities:

Menu & Recipe Development:

Design innovative menus, create recipes, and set presentation standards.

Staff Management:

Recruit, hire, train, schedule, and supervise all kitchen personnel (cooks, dishwashers, etc.).

Operations Oversight:

Manage daily back-of-house activities, ensure efficient workflow, and handle inventory and ordering.

Budget & Cost Control:

Control food costs, manage budgets, minimize waste, and negotiate with vendors.

Quality & Safety:

Enforce strict hygiene, sanitation, and food safety standards (like HACCP).

Collaboration:

Work with front-of-house management for seamless guest experience and handle customer complaints.
Job Type: Full-time

Pay: ?50,000.00 - ?65,000.00 per month

Benefits:

Food provided
Work Location: In person