Executive Chef

The Executive Chef will lead all culinary operations for a fine dining restaurant, overseeing menu development from concept to launch, refining existing menus, and directing the full kitchen team. This role combines culinary creativity with disciplined food costing, purchasing, quality assurance, and operational leadership to deliver an exceptional dining experience.

Responsibilities

• Develop menus from initial concept through launch and refine existing menus.
• Lead and manage all kitchen staff, fostering a high-performing culinary team.
• Standardize recipes and maintain consistent food quality and presentation.
• Manage food costing to support operational and financial performance.
• Control inventory and oversee kitchen operations.
• Coordinate with vendors weekly and manage strategic supplier relationships.
• Maintain rigorous quality assurance and food safety standards.
• Train and develop kitchen staff in culinary techniques, procedures, and standards.

Required Qualifications

• 5+ years of experience in culinary operations.