We are looking for an innovative and results-driven Executive Chef to lead our kitchen operations, driving excellence in every aspect of meal preparation and presentation. This position plays a critical role in aligning culinary creations with our corporate vision and ensuring a high standard of quality, consistency, and safety across all operations.

Key Responsibilities:

• Menu Development & Innovation: Create and refine regular and customized menus in line with corporate standards, bringing a fresh, creative approach while ensuring nutritional balance and exceptional flavor profiles.
• Team Leadership & Training: Mentor and guide kitchen staff in all aspects of culinary expertise, including food preparation, safety protocols, and equipment operation. Champion best practices in food safety, sanitation, and regulatory compliance.
• Operational Excellence: Establish and uphold rigorous cleaning and maintenance schedules for all kitchen equipment, storage, and workspaces, ensuring peak operational efficiency and hygiene.
• Inventory & Resource Management: Oversee food and supply inventory with a strategic approach to cost control, ensuring all essential ingredients and supplies are available to meet menu needs while adhering to budget guidelines.
• Regulatory Compliance & Safety Standards: Maintain full compliance with federal, state, and local health and safety regulations, fostering a culture of cleanliness and accountability within the kitchen.
• Additional Duties: Perform additional tasks as required to support the culinary and operational success of the department.

Qualifications:

• Associate's Degree in Culinary Arts or equivalent experience.
• 3-5 years of progressive culinary or kitchen management experience, ideally in high-volume or complex foodservice operations.
• Deep knowledge of food and catering trends, with an emphasis on quality, cost control, sanitation, and presentation standards.
• Proficiency in Microsoft Office Suite, including Word, Excel, PowerPoint, Outlook, and general internet applications.
• Extensive experience in high-volume catering environments is a plus.
• Highly desirable: ServSafe certification and experience with high-demand, large-scale food operations.

• Mentorship and guidance in culinary expertise.
• Focus on food safety, sanitation, and regulatory compliance.
• Opportunities for menu development and innovation.
• Strategic approach to cost control and inventory management.

• Associate's Degree in Culinary Arts or equivalent experience.
• 3-5 years of progressive culinary or kitchen management experience.
• Deep knowledge of food and catering trends.
• Proficiency in Microsoft Office Suite.
• Extensive experience in high-volume catering environments.
• ServSafe certification is highly desirable.