Executive Chef

Responsibilities:

• Design food menus, create signature recipes, and train chefs on how to prepare and plate dishes
• Manage a kitchen staff, including chefs, sous chefs, cooks, and dishwashers
• Manage a kitchen budget and take budget into account when creating menus, ordering food, and hiring new back-of-house employees
• Supervise food storage, food handling, and kitchen operations to ensure food is fresh, proper safety and handling procedures are being followed, and processes are efficient

Requirements:

• 2+ years of culinary education.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management
• Excellent communication skills.