Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team! Responsibilities: • Manage controllable department expenses such as food, supplies, uniforms, equipment, and collaborate with vendors to achieve the highest quality products at the most reasonable price • Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support • Provide guidance and direction to staff, including setting performance standards and monitoring performance to make the kitchen run efficiently • Incorporate different ingredients in a creative way to produce fresh and innovative menu items and specials • Supervise all food preparation in the kitchen, including procedures, portioning, garnishing, and ensure that all meals and dishes are attractively presented • 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: • Excellent communication and interpersonal skills for interacting with guests and other team members • Candidates must have completed high school or received similar certification such as a GED • Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage • At least 7-8 years of culinary experience • 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.