Atlantic Beach
We are seeking a highly skilled and passionate Executive Chef to lead our kitchen team at [Restaurant Name]. As the Executive Chef, you will be responsible for overseeing the culinary operations, creating and executing innovative menus, managing kitchen staff, ensuring food quality and consistency, and maintaining a clean and efficient kitchen environment. You will work closely with management to meet the restaurant’s financial goals while delivering exceptional dining experiences. Key Responsibilities:
Menu Development: Create and design seasonal and innovative menus that align with the restaurant’s concept and clientele. Develop recipes, design plating, and ensure dishes are executed to perfection.
Kitchen Management: Oversee daily kitchen operations, ensuring that food is prepared, cooked, and presented to the highest standards. Supervise and guide kitchen staff to maintain quality and consistency.
Staff Leadership: Hire, train, and manage kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Provide ongoing training and feedback to maintain a high level of culinary expertise.
Inventory & Ordering: Manage inventory and ordering of food, beverages, and kitchen supplies. Ensure proper storage, rotation, and quality control of ingredients to minimize waste and maximize cost-efficiency.
Quality Control: Ensure the highest standards of food quality, taste, and presentation are met consistently. Conduct regular taste tests and quality checks to ensure dishes meet expectations.
Cost Control: Monitor food and labor costs to ensure the kitchen operates within budget. Implement strategies to reduce waste, maximize efficiency, and optimize profitability.
Health & Safety Compliance: Maintain a clean, safe, and sanitary kitchen environment. Ensure all kitchen staff adhere to health and safety regulations, including food safety and sanitation protocols.
Collaboration: Work with front-of-house management to ensure seamless communication between the kitchen and service staff. Collaborate with the restaurant manager to plan special events, catering, and seasonal promotions.
Customer Interaction: Occasionally interact with guests to receive feedback and ensure customer satisfaction. Make adjustments to menu offerings based on guest preferences or dietary restrictions.
Qualifications:
Proven experience as an Executive Chef, Head Chef, or in a similar culinary leadership role in a high-end restaurant or hotel.
Culinary degree or equivalent experience in a professional kitchen.
Extensive knowledge of culinary techniques, kitchen equipment, and food preparation.
Strong leadership, organizational, and communication skills.
Experience in menu creation, food costing, and inventory management.
Ability to work in a high-pressure, fast-paced environment.
Creative and innovative approach to food and presentation.
Strong understanding of food safety and sanitation practices.
Ability to manage budgets and financial goals.
Flexible schedule, including availability for nights, weekends, and holidays.
Benefits:
Competitive salary and performance-based bonuses.
Opportunity to lead and shape the culinary vision of the restaurant.
Professional development opportunities, including training and culinary workshops.
Employee discounts on food and beverages.
Health benefits and paid time off (for eligible positions).
A collaborative and supportive team environment.
