What are the responsibilities and job description for the Executive Chef - JNM position at Leap Brands?
Position Overview: We are seeking a talented and passionate Head Chef to lead our culinary team and uphold our reputation for outstanding food quality and presentation. The Head Chef will be responsible for overseeing all aspects of the kitchen operations, including menu development, food preparation, staff management, and ensuring compliance with health and safety regulations. This role requires a creative and experienced culinary professional who is committed to excellence and innovation.
Responsibilities:
- Menu Development: Create and update menu items that reflect our brand’s commitment to quality and innovation. Ensure the menu is appealing, consistent, and meets the preferences of our diverse customer base.
- Food Preparation: Oversee and participate in the preparation and presentation of all dishes, ensuring they meet our high standards for taste, quality, and presentation.
- Team Management: Recruit, train, and manage kitchen staff, fostering a positive and collaborative work environment. Conduct regular performance reviews and provide ongoing coaching and development.
- Inventory and Cost Control: Manage inventory, ordering, and stock rotation to ensure freshness and minimize waste. Monitor food costs and implement cost-control measures to achieve financial targets.
- Health and Safety Compliance: Ensure the kitchen operates in accordance with health and safety regulations. Maintain a clean, organized, and safe working environment at all times.
- Quality Assurance: Conduct regular inspections of the kitchen, equipment, and food preparation areas to ensure compliance with company standards and regulatory requirements.
- Collaboration: Work closely with the restaurant management team to coordinate kitchen activities with front-of-house operations. Participate in meetings to discuss menu changes, promotions, and other initiatives.
- Customer Feedback: Monitor customer feedback and reviews to identify areas for improvement and implement changes to enhance the dining experience.
Qualifications:
- Culinary degree or equivalent professional experience.
- 5 years of experience as a Head Chef or Executive Chef in a high-volume restaurant setting.
- Strong culinary skills with a passion for innovation and quality.
- Excellent leadership and team management abilities.
- Knowledge of food safety and sanitation regulations.
- Strong organizational and multitasking skills.
- Ability to work in a fast-paced environment and handle high-pressure situations.
- Excellent communication and interpersonal skills.
- Proficiency in kitchen management software and Microsoft Office Suite.
