What are the responsibilities and job description for the Executive Chef position at TalentGlide?
Job Title: Executive chef
Contract: Full-time position
Location: Orchard Lake, MI
Shift: 1st shift
Description:
The Executive Chef is responsible for overseeing the entire kitchen operation, ensuring culinary excellence, and managing all aspects of food preparation and presentation. This leadership role involves designing menus, managing the kitchen team, controlling food costs, and upholding the highest quality and sanitation standards. The ideal candidate is a creative, detail-oriented leader with a passion for innovation in the
culinary arts.
Key Responsibilities:
Menu Development: Create innovative menus and seasonal dishes that reflect the restaurant’s concept and appeal to its clientele.
Leadership & Team Management: Lead, inspire, and develop a skilled culinary team, including hiring, training, and scheduling staff.
Food Quality & Presentation: Ensure every dish meets established quality, taste, and presentation standards.
Cost Control & Budget Management: Manage food costs, reduce waste, and optimize kitchen operations to meet financial goals.
Supplier Relations: Coordinate with suppliers to source high-quality ingredients at competitive prices.
Health &; Safety Compliance: Enforce food safety regulations, sanitation standards, and kitchen hygiene procedures.
Collaboration: Work closely with front-of-house staff and management to ensure smooth service operations.
Event Catering: Plan and manage special events, banquets, and private dining experiences.
Problem Solving: Quickly resolve any kitchen or service issues that arise during operations.
Experience:
5-7 years of experience in high-volume or fine-dining establishments, with at least 3 years in a leadership role.
Education:
A culinary degree or equivalent professional training is preferred.
Skills:
Exceptional culinary knowledge and mastery of cooking techniques.
Strong leadership and interpersonal skills to manage a diverse team.
Financial acumen to manage budgets, costs, and profitability.
Excellent organizational skills and the ability to multitask under pressure.
Knowledge of food safety standards (e.g., HACCP, ServSafe certification).
Work Environment:
Must be able to stand for extended periods and lift heavy equipment or
ingredients as needed.
Willingness to work flexible hours, including evenings, weekends, and holidays.
Compensation & Benefits:
Competitive salary commensurate with experience
Performance-based bonuses
Health and wellness benefits
Paid vacation and holidays
Opportunities for professional growth and career advancement
Salary : $75,000 - $85,000
