Lead a high-performing kitchen as Executive Chef, bringing together culinary creativity, disciplined operations, and attentive hospitality. You’ll guide food production and service, shape menus, and maintain standards for quality, safety, and cost control across daily dining and special events. Banquet/Catering experience preferred
Duties
Your impact: By coordinating safe, consistent food preparation and service, you help guests enjoy memorable meals and enable kitchen teams to work confidently.
Direct cooking, food handling, and food safety sanitizing procedures; maintain compliance with applicable food safety requirements.
Plan menus and oversee inventory management, inventory control, purchasing, and cost control.
Coordinate restaurant, banquet, and catering operations.
Qualifications
Culinary experience and demonstrated leadership, supervising experience, and kitchen management skills.
Background in food service, restaurant management, or hospitality; kitchen, restaurant, or broader food industry experience is valuable.
Experience with food production, food preparation, food management, and serving.
Banquet, catering, or dietary department experience is preferred.
Strong communication, organization, and judgment, with the ability to manage teams and maintain food safety standards.
Principals only. Recruiters, please don't contact this job poster.