Executive Chef

The Executive Chef leads a medium-sized team of 40 to 50 staff in delivering exceptional customer service and cuisines while driving sales growth and operational efficiency. This role oversees the kitchen aspects of restaurant operations, including financial oversight, quality assurance, staff development, and vendor relations, ensuring the establishment meets its business goals. Reporting directly to the General Manager and Owner, the position does not require travel and focuses on enhancing customer experience and operational efficiency.

Responsibilities

• Manage daily kitchen operations to ensure smooth service
• Lead, train, and develop a team of 40-50 staff members
• Maintain high standards of customer service and quality assurance
• Oversee financial performance including budgeting and sales growth
• Coordinate staff scheduling and inventory control using relevant software
• Develop and implement marketing strategies to increase customer engagement
• Ensure compliance with health, safety, and licensing regulations
• Manage vendor relationships and supply chain logistics
• Resolve conflicts efficiently to maintain a positive work environment

Preferred Qualifications

• 3+ years Executive Chef experience

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