What are the responsibilities and job description for the Executive Chef position at Private Company?
About the Company - Our client, an Italian restaurant celebrated for its authentic cuisine, elegant ambiance, and commitment to exceptional dining experiences, is looking to hire an Executive Chef to lead the culinary team and uphold their tradition of excellence.
About the Role - The Executive Chef will oversee all aspects of kitchen operations, menu development, and staff management, ensuring the consistent delivery of exceptional Italian cuisine.
Essential Functions
Menu Development and Innovation:
- Create and refine menus that reflect the authentic flavors of Italian cuisine while incorporating seasonal ingredients and innovative culinary techniques.
- Develop and maintain recipes, ensuring consistency and quality.
- Stay abreast of culinary trends and incorporate them into the menu where appropriate.
Kitchen Management:
- Oversee all kitchen operations, including food preparation, cooking, and plating.
- Ensure adherence to food safety and sanitation standards.
- Manage food and labor costs effectively.
- Maintain a clean and organized kitchen environment.
- Manage inventory and order products as needed.
Staff Leadership and Development:
- Recruit, train, and mentor kitchen staff.
- Foster a positive and collaborative kitchen culture.
- Schedule and manage kitchen staff effectively.
- Conduct performance evaluations and provide constructive feedback.
Quality Control:
- Ensure the consistent quality and presentation of all dishes.
- Conduct regular taste tests and quality checks.
- Address customer feedback and resolve any culinary issues.
Financial Management:
- Develop and manage the kitchen budget.
- Control food and labor costs to maximize profitability.
- Monitor inventory and minimize waste.
Qualifications
- Proven experience as an Executive Chef in a high-volume, fine-dining restaurant, preferably with Italian cuisine experience.
- Strong culinary skills and knowledge of Italian cuisine.
- Excellent leadership and management skills.
- Ability to manage food and labor costs effectively.
- Strong communication and interpersonal skills.
- Knowledge of food safety and sanitation regulations.
- Culinary degree preferred.
Compensation - Salary: $120,000 annually, with flexibility in salary depending on experience. Benefits package to be discussed. Expensed relocation
Salary : $120,000
