Executive Chef – Lead Culinary Operations

About the role

The Executive Chef will lead daily kitchen operations, ensuring high‑quality food production, safety compliance, and financial performance. This hands‑on leader will mentor staff, drive menu innovation, and uphold the company’s hospitality standards.

Key responsibilities

• Oversee all aspects of culinary production, from food preparation to final presentation.
• Develop and update menus based on seasonal ingredients, product availability, and guest preferences.
• Maintain strict food safety, sanitation, and regulatory compliance.
• Control food and labor costs, meet monthly budget targets, and maximize profitability.
• Recruit, train, and evaluate kitchen staff, fostering a culture of excellence.
• Create decorative food displays and special dishes for events or VIP guests.
• Monitor product freshness, portion control, and consistency of seasoning.

Required profile

• Proven experience leading a high‑volume kitchen or culinary team.
• Strong organizational and leadership abilities.
• Commitment to safety, sanitation, and quality standards.
• Ability to manage budgets and control costs effectively.
• Passion for menu development and culinary innovation.

Required skills

• Menu development
• Food safety & sanitation
• Cost control and budgeting
• Culinary production techniques

What we offer

• Competitive salary range of $125,000‑$135,000 per year.
• Opportunity to shape culinary operations across multiple hospitality brands.
• Supportive culture that values team members and professional growth.