Goodwin Recruiting
Overview
As the Executive Chef, you will lead our culinary team, drive menu development, and ensure top-quality food production across high-volume services. You will bring extensive experience in Italian cuisine and a keen understanding of high-volume kitchen operations. The Executive Chef will also oversee cost management, inventory control, and kitchen staff training while fostering a positive, collaborative kitchen culture. Responsibilities
Lead and manage all kitchen operations, including daily production, quality control, inventory, and cost management Train, mentor, and inspire a team of culinary professionals, fostering creativity, consistency, and efficiency Ensure all food safety, health, and sanitation regulations are met in line with industry standards Oversee inventory, order supplies, and manage vendor relationships to ensure quality and cost-effectiveness Maintain a high standard of food presentation and ensure dishes are prepared consistently and timely Monitor and control kitchen costs, including labor, waste, and food costs, aligning with budgetary goals Qualifications
3+ experience as an Executive Chef in a high-volume restaurant In-depth knowledge of Italian cuisine, including traditional and modern culinary techniques Strong leadership skills with the ability to manage and motivate a large kitchen team Excellent knowledge of budgeting, cost management, and inventory controls Ability to thrive in a high-pressure environment while ensuring quality and consistency Benefits
Competitive salary and benefits package Opportunities for growth and professional development A supportive and passionate team environment The chance to shape an iconic Italian culinary experience
#J-18808-Ljbffr
As the Executive Chef, you will lead our culinary team, drive menu development, and ensure top-quality food production across high-volume services. You will bring extensive experience in Italian cuisine and a keen understanding of high-volume kitchen operations. The Executive Chef will also oversee cost management, inventory control, and kitchen staff training while fostering a positive, collaborative kitchen culture. Responsibilities
Lead and manage all kitchen operations, including daily production, quality control, inventory, and cost management Train, mentor, and inspire a team of culinary professionals, fostering creativity, consistency, and efficiency Ensure all food safety, health, and sanitation regulations are met in line with industry standards Oversee inventory, order supplies, and manage vendor relationships to ensure quality and cost-effectiveness Maintain a high standard of food presentation and ensure dishes are prepared consistently and timely Monitor and control kitchen costs, including labor, waste, and food costs, aligning with budgetary goals Qualifications
3+ experience as an Executive Chef in a high-volume restaurant In-depth knowledge of Italian cuisine, including traditional and modern culinary techniques Strong leadership skills with the ability to manage and motivate a large kitchen team Excellent knowledge of budgeting, cost management, and inventory controls Ability to thrive in a high-pressure environment while ensuring quality and consistency Benefits
Competitive salary and benefits package Opportunities for growth and professional development A supportive and passionate team environment The chance to shape an iconic Italian culinary experience
#J-18808-Ljbffr