Chaupain Bakery has partnered with iHire to reach top talent for their opening below. Check it out and apply today!

We are seeking a highly skilled and experienced Executive Chef with a strong background in French cuisine and proven expertise in managing multiple locations. The ideal candidate will be responsible for overseeing all kitchen operations, ensuring high standards of food quality, presentation, and safety. This role demands excellent leadership, creativity, and a deep understanding of culinary trends.

Key Responsibilities:

• Menu Development: Create and refine menus that reflect French culinary traditions while incorporating modern trends. Ensure seasonal and local ingredients are utilized.
• Kitchen Management: Oversee the operations of kitchens across more than two locations. Ensure consistency and quality in food preparation and presentation.
• Staff Management: Recruit, train, and supervise kitchen staff. Develop schedules, assign tasks, and conduct performance evaluations. Foster a positive and collaborative team environment.
• Quality Control: Maintain high standards of food quality, hygiene, and safety. Implement and enforce health and safety regulations. Conduct regular inspections to ensure compliance.
• Inventory and Budget Management: Manage inventory, order supplies, and control costs to maintain budgetary goals. Monitor food and labor costs, and adjust operations as necessary to meet financial targets.
• Customer Satisfaction: Interact with customers to understand their preferences and feedback. Ensure exceptional dining experiences through high-quality food and service.
• Event Coordination: Plan and execute special events, banquets, and catering services. Collaborate with event coordinators to meet clients' expectations.
• Culinary Innovation: Stay updated with industry trends and continuously innovate to enhance the culinary offerings. Experiment with new recipes and techniques.

Qualifications:

• Education: Culinary degree or equivalent professional training.
• Experience: Minimum of 10 years of experience in a professional kitchen, with at least 5 years in a leadership role. Extensive experience in French cuisine is essential.
• Multi-location Management: Proven experience in managing kitchen operations across multiple locations.
• Skills: Strong leadership, communication, and organizational skills. Ability to work under pressure and meet tight deadlines.
• Certifications: Food safety certification and other relevant culinary certifications.

Personal Attributes:

• Passionate about French cuisine and culinary arts.
• Creative and innovative approach to menu development.
• Detail-oriented with a commitment to excellence.
• Strong problem-solving skills and ability to make quick decisions.
• Customer-focused with a dedication to providing exceptional service.

Compensation:

• Competitive salary based on experience.
• Performance-based bonuses.
• Health and dental insurance.
• Paid vacation and sick leave.
• Opportunities for professional development and growth.

Employment Type: Full Time

Years Experience: 10 - 15 years

Bonus/Commission: No

• Competitive salary based on experience.
• Performance-based bonuses.
• Health and dental insurance.
• Paid vacation and sick leave.
• Opportunities for professional development and growth.

• Culinary degree or equivalent professional training.
• Minimum of 10 years of experience in a professional kitchen.
• At least 5 years in a leadership role.
• Extensive experience in French cuisine.
• Proven experience in managing kitchen operations across multiple locations.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and meet tight deadlines.
• Food safety certification and other relevant culinary certifications.