Position Overview:
The Executive Chef is responsible for leading all culinary operations in a fine dining environment, delivering exceptional, high-quality cuisine while maintaining consistency, innovation, and the highest standards of presentation and service. This role combines creative leadership, operational oversight, and staff development to ensure an unforgettable dining experience for every guest.
Key Responsibilities:
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Design, develop, and execute a sophisticated menu that aligns with the restaurant’s concept and brand.
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Lead, mentor, and manage all kitchen staff, including sous chefs, line cooks, and pastry chefs, fostering a culture of excellence, teamwork, and professionalism.
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Ensure the highest standards of food quality, flavor, and presentation.
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Oversee inventory, purchasing, and vendor relationships to maintain cost control and ingredient quality.
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Maintain compliance with health, safety, and sanitation regulations at all times.
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Collaborate with management on menu pricing, seasonal specials, and wine/food pairings.
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Develop and maintain kitchen systems, standard operating procedures, and prep schedules.
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Monitor kitchen operations, troubleshoot issues, and ensure smooth service during high-volume periods.
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Stay current with culinary trends, techniques, and innovations to continuously elevate the dining experience.
