Executive Chef (10+ years)

We are seeking an experienced and dynamic Executive Chef with over 10 years of culinary leadership to oversee our culinary operations. The ideal candidate will possess extensive expertise in fine dining, banquet services, and restaurant management, ensuring the highest standards of food quality, safety, and customer satisfaction. This role requires a seasoned professional capable of leading a diverse culinary team, managing kitchen operations, and maintaining efficient food production and service processes across multiple departments. Key Responsibilities Lead and supervise all kitchen staff, including chefs, cooks, and support personnel, fostering a collaborative and high-performance environment Oversee menu planning, ensuring innovative and appealing offerings aligned with brand standards and customer preferences Manage food preparation, presentation, and quality control to uphold exceptional dining experiences Coordinate banquet and catering services, ensuring timely execution of events with attention to detail Oversee inventory management and control to optimize food costs while maintaining quality standards Ensure compliance with food safety regulations and maintain rigorous sanitation practices Supervise food handling procedures and ensure proper storage and waste management Oversee kitchen operations during shifts, including staffing schedules, shift management, and operational workflows Collaborate with the dietary department to accommodate special dietary needs and nutritional guidelines Manage food service operations within the restaurant environment, including overseeing bartending services when applicable Lead efforts in staff training, development, and performance evaluations to promote continuous improvement in culinary skills and service excellence Qualifications Minimum of 10 years of culinary experience with a strong background in fine dining, banquet services, or hospitality management Proven supervising experience with team management capabilities in a high-volume setting Extensive knowledge of food production, menu planning, inventory control, and kitchen management systems Demonstrated leadership skills with the ability to motivate and develop culinary teams Experience in food safety protocols and compliance with health regulations Strong background in food service management including catering, restaurant operations, and shift oversight Excellent cooking skills with a comprehensive understanding of culinary techniques across various cuisines Familiarity with dietary department requirements and accommodating special dietary requests Exceptional organizational skills with attention to detail in inventory management and cost control Ability to thrive under pressure while maintaining high standards of quality and service excellence Hospitality-focused mindset with excellent communication skills to collaborate effectively across departments Health insurance Paid time off Vision insurance #J-18808-Ljbffr NeoVista Equities, LLC