EXECUTIVE CHEF

. Create menus, recipes, and food purchase specifications

. Oversee all kitchen operations, including preparing dishes, inventory management, and hiring and managing staff

. Hire, train, and manage kitchen staff, and set staffing schedules

. Develop and monitor the food and labor budget for the department

. Maintain high professional food quality and sanitation standards

. Monitor the profitability of menu offerings, and manage other aspects of the kitchen's financial planning

. Have a creative mindset and a passion for pushing culinary boundaries

. Have a thorough understanding of health and safety regulations in a kitchen setting

. Cooperate with the restaurant manager and banquet manager to prepare special menus.

. Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals

. Enhancing food quality by creating standards for other kitchen staff members

. Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies

. Assisting with the creation of seasonal, monthly, or annual menus

. Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored

. Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants

. Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required

. Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded

. Leads kitchen team in chef's absence.

. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

. Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

. Develops food preparation techniques and supplies ordering system that minimizes wastage.

. Oversee and organize kitchen stock and ingredients.

. Keeps cooking stations stocked, especially before and during prime operation hours.

. Plans and takes corrective actions to resolve issues in a timely manner.

. Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

. Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.

. Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

. Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

. Develop guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Requirements:

. Previous Restaurant Experience,

. Extensive Food and Beverage Knowledge,

. Restaurant Industry Knowledge,

. Knowledge of Restaurant Regulations,

. Ability to Work Under Pressure,

. Exceptional Customer-Service Skills

. Strong leadership, motivational and people skills, Flexibility