Executive Chef

The Estancia Del Norte is seeking a creative and visionary Executive Chef to lead our culinary team and deliver exceptional dining experiences. This role is responsible for overseeing all aspects of kitchen operations, including menu development, staff management, and ensuring the highest standards of quality and guest satisfaction. If you are a passionate culinary professional with strong leadership skills and a commitment to excellence, this is your opportunity to shine.

Where You Can Make an Impact:

• Develop and execute innovative menus that reflect creativity, quality, and guest preferences.
• Oversee daily kitchen operations, ensuring efficiency and adherence to company standards.
• Recruit, train, and mentor culinary staff to foster a culture of excellence and teamwork.
• Monitor food preparation and presentation to maintain consistency and exceptional quality.
• Manage food inventory, purchasing, and cost control to optimize profitability.
• Collaborate with the Food & Beverage team to plan and execute special events, banquets, and catering services.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
• Analyze food costs and labor costs, implementing strategies to achieve financial goals without compromising quality.
• Stay up to date with culinary trends, incorporating new techniques and ingredients to keep the menu innovative and appealing.
• Build strong relationships with local suppliers and vendors to source high-quality ingredients.

Education/Formal Training:

• Culinary degree or equivalent professional training required.

Experience:

• Minimum of 5 years of experience as an Executive Chef or in a senior culinary leadership role, preferably in a high-volume or upscale setting.

Knowledge/Skills:

• Exceptional culinary skills with a strong understanding of food preparation, presentation, and kitchen operations.
• Proven leadership abilities to inspire and manage a diverse team.
• Advanced knowledge of food safety, sanitation, and health regulations.
• Financial acumen with experience in menu costing, budget management, and profit optimization.
• Strong organizational and time-management skills to handle multiple priorities effectively.
• Creativity and passion for delivering exceptional guest dining experiences.
• Excellent communication and interpersonal skills to collaborate with staff and other departments.