Our popular hotel is looking for a forward-thinking and talented executive chef to give our guests a great dining experience. We require an effective supervisor who can produce innovative menus and recipes, oversee all food leaving the kitchen, and guarantee health and safety regulations are met. Our ideal candidate is an inventive culinary leader who can recruit and develop great personnel to provide guests with a top-notch dining experience. You must have experience as an executive chef or extensive experience as a sous chef. Apply today if you are ready to bring your creative culinary expertise to our exciting restaurant! Responsibilities: • Set and monitor performance criteria for team members, as well as provide advice and direction to support and maintain an efficient kitchen • Ensure that all food preparation, including processes, portioning, and garnishing, is well supervised, and confirm that the finished dishes are visually appealing • Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support • Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen • Create new and unique menu items and specials using various ingredients in an innovative way • Hires, trains, schedules, and reviews all departmental staff. Checks quality of work and monitors improvements and performance • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, the popularity of various dishes, and the recency of the menu • Estimates food consumption and purchases or requisitions of food and kitchen supplies • Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production • Observe and enforce methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner • Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met • Maintains and records daily and monthly inventories and directs all necessary food ordering • Tests cooked foods by tasting and smelling • Devises special dishes and develops recipes • Establishes and enforces nutrition and sanitation standards • Participates in BEO meetings • Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher • Participates in weekly staff meetings • Performs other duties as assigned by management Supervisory Responsibilities: Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Training Needs: Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training. Qualifications: • Candidates need a strong understanding of compliance with kitchen safety and food storage requirements • Display excellent communication and interpersonal skills with guests and coworkers • Must have 7-8 years of culinary experience for this role • Educational requirements include a high school diploma or equivalent GED certificate • Outstanding management abilities, as well as experience leading, inspiring, and building a team

• Hires, trains, schedules, and reviews all departmental staff. Checks quality of work and monitors improvements and performance • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, the popularity of various dishes, and the recency of the menu • Estimates food consumption and purchases or requisitions of food and kitchen supplies • Reviews menus, analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production • Observe and enforce methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner • Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met • Maintains and records daily and monthly inventories and directs all necessary food ordering • Tests cooked foods by tasting and smelling • Devises special dishes and develops recipes  • Establishes and enforces nutrition and sanitation standards • Participates in BEO meetings • Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher • Participates in weekly staff meetings • Performs other duties as assigned by managementSupervisory Responsibilities:Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.     Training Needs:Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training.