Job Title: Executive Chef

Department: Culinary / Kitchen Operations
Reports To: General Manager / Director of Food & Beverage
Location: [Insert Location]
Employment Type: Full-Time

Position Summary:

The Executive Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and innovation. This role involves leading the kitchen team, managing menu development, controlling costs, maintaining food safety compliance, and delivering an exceptional dining experience that aligns with the brand’s identity and standards.

Key Responsibilities:

• Leadership & Management:
  • Lead, mentor, and train kitchen staff to maintain a high-performance team culture.
  • Schedule and manage kitchen operations efficiently to meet business demands.
  • Foster a collaborative and creative environment that encourages innovation.
• Menu Development:
  • Design and update seasonal menus and daily specials that reflect current trends and customer preferences.
  • Develop signature dishes that strengthen the brand’s culinary identity.
  • Ensure consistency in taste, quality, and presentation across all menu items.
• Operations & Quality Control:
  • Supervise food preparation, cooking, and plating to meet established standards.
  • Oversee inventory management, purchasing, and vendor relationships to ensure cost-effective procurement.
  • Implement and maintain standard recipes, portion controls, and waste-reduction initiatives.
• Financial Management:
  • Manage kitchen budget, food cost, and labor cost targets.
  • Analyze sales and cost reports to optimize profitability.
  • Collaborate with management on menu pricing and cost control strategies.
• Health & Safety:
  • Ensure full compliance with local health regulations and food safety standards (HACCP or equivalent).
  • Maintain impeccable hygiene, cleanliness, and organization within all kitchen areas.
• Collaboration & Communication:
  • Work closely with the management, front-of-house, and events teams to deliver seamless service.
  • Participate in management meetings and contribute to strategic planning.
  • Represent the brand in promotional events, tastings, or culinary showcases.

Qualifications & Skills:

• Degree or diploma in Culinary Arts or Hospitality Management (preferred).
• Minimum 5–8 years of culinary experience, with at least 3 years in a senior or executive chef role.
• Proven expertise in menu development, fine dining, and cost control.
• Strong leadership, team-building, and communication skills.
• In-depth knowledge of kitchen operations, modern cooking techniques, and global cuisine trends.
• Certification in food safety and sanitation (required).
• Creative, detail-oriented, and able to perform well under pressure.