Executive Chef
The Executive Chef is responsible for the overall leadership and management of kitchen operations, ensuring exceptional food quality, consistency, and presentation. This role oversees all aspects of culinary execution with a strong focus on inventory control, ordering and receiving, sanitation, and staff leadership.
Key Responsibilities:
Maintain the highest standards of food quality, consistency, and presentation across all menus and events
Lead, train, and mentor kitchen staff, fostering accountability, teamwork, and professional growth
Manage inventory, ordering, and receiving to control food costs, minimize waste, and ensure product quality
Ensure all kitchen operations meet or exceed sanitation, safety, and health department standards
Establish and enforce organized systems for prep, storage, labeling, and cleanliness
Collaborate with food and beverage leadership on menu planning, specials, and event execution
Oversee daily kitchen operations, scheduling, and workflow to ensure efficiency and consistency
Qualifications:
Proven executive chef or senior kitchen leadership experience
Strong organizational, inventory, and cost-control skills
Deep knowledge of food safety, sanitation, and best kitchen practices
Hands-on leader with the ability to motivate and hold teams accountable
Passion for quality, consistency, and operational excellence