Restaurant Executive Chef

Job description: The Restaurant Chef at Bay Pointe Bar & Grille will lead and inspire the culinary team by setting a standard of culinary excellence that reflects the restaurant’s lakeside charm and elevated dining experience. This role is responsible for overseeing all kitchen operations, driving seasonal menu innovation, and ensuring every guest enjoys exceptional cuisine, presentation, and service. Key Responsibilities Lead all culinary operations for Bay Pointe Bar & Grille, ensuring every dish reflects the restaurant’s commitment to quality, creativity, and consistency. Develop and execute fresh, seasonal menus that highlight local ingredients and complement the lakeside dining experience. Maintain strict adherence to food safety, sanitation, and cleanliness standards across all kitchen areas. Manage cost controls including COGS, labor, and waste to support revenue growth and profitability. Recruit, train, and mentor culinary team members, fostering a positive, motivated, and team-oriented culture. Delegate responsibilities effectively while maintaining high standards of execution and accountability. Demonstrate a 100% commitment to hospitality, ensuring an exceptional experience for both guests and team members. Communicate clearly with all culinary staff regarding policies, procedures, and expectations. Collaborate with front-of-house leadership to deliver seamless, elevated service in both restaurant and event settings. Conduct regular team meetings to share updates, review performance, and align on goals and seasonal initiatives. Qualifications Proven experience as a culinary passionate person, or similar leadership role in a high-volume, full-service restaurant. Strong leadership, organizational, and communication skills. Passion for culinary innovation and delivering memorable guest experiences. In-depth knowledge of kitchen operations, food safety standards, and cost management practices. #J-18808-Ljbffr