Executive Chef

Job summary
Executive Chef position $5 million sales volume experience 3-5 years culinary management experience
Job seniority: mid-to-senior level
Responsibilities
• Lead a strong team • Ensure exceptional service and hospitality • Create and execute menus • Manage food and labor costs • Maintain quality standards • Develop and train staff • Ensure food safety and sanitation • Collaborate with vendors and suppliers • Stay updated on industry trends • Continuing education and travel
Requirements
• Decisive leadership style • Experience with Mexican or Latin-American cuisine • 3-5 years of culinary management experience • Experience in upscale quality scratch kitchens • Established longevity and career progression
Key Skills Needed
• Leadership • Team management • Menu planning • Cost control • Quality control • Training and development • Vendor management
Benefits
• Competitive salary • Opportunity for growth • Health, dental, and vision insurance • Additional insurance coverage • Continuing education and travel • Paid vacation time