Executive Chef

Skills : Kitchen Operations Management, Food Cost & Inventory Control, Labor Cost Management & Scheduling, Culinary Leadership & Team Development, Menu Planning & Food Quality, Food Safety & Sanitation Compliance, Vendor Management & Purchasing, Staff Training & Performance Management, Kitchen Production & Line Management, Budgeting & Financial Performance About Company / Opportunity Our client is an established hospitality and dining organization focused on delivering exceptional guest experiences through high-quality food, outstanding service, and operational excellence. They are seeking an experienced Executive Chef to lead kitchen operations, oversee culinary execution, and drive overall financial performance. This is an excellent opportunity for a hands-on culinary leader who enjoys building strong teams, maintaining high food quality standards, and taking ownership of kitchen operations. The Executive Chef will play a key role in managing labor and food costs, developing talent, maintaining consistency, and ensuring the kitchen operates efficiently while delivering an exceptional dining experience. Responsibilities Oversee all daily kitchen operations, ensuring food quality, consistency, presentation, and timely execution. Manage food and labor costs while maintaining established budgets and financial targets. Develop employee schedules to ensure proper kitchen coverage across all stations and shifts. Oversee inventory management, purchasing, vendor relationships, and weekly product ordering. Conduct regular food quality inspections, line checks, and monthly inventory counts. Maintain accurate recipes, prep sheets, production plans, and inventory par levels. Recruit, hire, train, and develop kitchen employees while establishing clear performance expectations. Conduct performance reviews, station evaluations, and ongoing cross-training initiatives. Enforce food safety, sanitation, cleanliness, and workplace safety standards. Monitor kitchen ticket times, minimize food waste, and ensure consistent execution of service standards. Must-Have Skills Kitchen Operations & Culinary Leadership – Proven experience overseeing daily kitchen operations, maintaining food quality standards, and leading high-performing culinary teams. Financial & Cost Management – Strong understanding of food cost, labor budgeting, inventory control, purchasing, and scheduling to meet financial targets. Team Development & Operational Execution – Ability to recruit, train, coach, and develop kitchen staff while maintaining consistency, accountability, food safety, and service standards. Nice to Have Skills Food & Labor Cost Management – Proven ability to control food costs, manage labor budgets, oversee inventory, and maximize kitchen profitability. High-Volume Kitchen Operations – Experience managing daily kitchen execution, scheduling, food quality, inventory, and service standards. Culinary Team Leadership – Strong track record of hiring, training, developing, and managing kitchen teams while maintaining accountability and consistency. #J-18808-Ljbffr