An Executive Chef creates and maintains a restaurant’s menu and identity. From recipe development to execution, Executive Chefs take the lead and ensure that food is prepared properly, safely, and tastily. An Executive Chef often manages the kitchen operations of direct reports, like sous chefs and line cooks.

Key responsibilities include:

• Purchase food and supplies from vendors approved by the company and monitor inventory.
• Develop menus and item pricing.
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
• Hire, train and supervise kitchen personnel.
• Stay current on restaurant industry trends.
• Identify new culinary techniques and presentations.
• Assist kitchen staff with food prep and recipe creation.

• Opportunity to create and maintain a restaurant’s menu and identity.
• Leadership role with kitchen operations management.
• Ability to stay current on restaurant industry trends.
• Engagement in recipe development and culinary techniques.

• Proven experience as an Executive Chef or in a similar role.
• Strong leadership and management skills.
• Knowledge of food safety and health code regulations.
• Ability to develop menus and item pricing.