Executive Chef- The Harpeth Hotel

Position Profile Oversee all kitchen operations, managing staff, creating menus, and controlling the budget. Key duties involve ensuring food quality and safety, managing inventory and food costs, hiring and training staff, and maintaining kitchen standards. This role requires strong leadership, creativity, and business acumen to manage the culinary vision and daily operations of a kitchen. Essential Responsibilities Kitchen Management: Oversee all aspects of kitchen operations, enforce food safety and sanitation standards, and maintain a clean and organized environment. Menu and Culinary Development: Design menus and create new dishes, ensuring quality and consistency in presentation and taste. Stay updated on culinary trends to innovate the menu. Staff Management: Hire, train, schedule, and manage all kitchen staff, including line cooks, sous chefs, and assistants. Foster a positive and productive work environment. Financial Management: Manage the kitchen budget, control food costs, oversee inventory, and place orders for food and supplies. Required Knowledge, Skills, and Abilities Leadership: Strong leadership and communication skills to manage and motivate teams. Creativity: Culinary innovation and creativity in menu planning and dish development. Business Acumen: Strong organizational and time management skills, with knowledge of budgeting and cost control. Technical Skills: Proficiency in food safety and sanitation regulations. Experience in food preparation is still often required, even for a managerial role. Experience: Proven experience in kitchen management and culinary arts is essential. #J-18808-Ljbffr Valor Hospitality Partners