WoodHouse, LLC
The Executive Chef position at our restaurant José is responsible for the overall culinary operations of the establishment. They lead and manage the kitchen staff, create and implement menus, ensure food quality and safety, control costs, and maintain a high standard of food preparation and presentation. The Executive Chef plays a crucial role in delivering a memorable dining experience to guests.
Position Responsibilities
Create and develop innovative menus based on market trends, seasonal ingredients, and guest preferences. Ensure that menus are balanced, appealing, and cost-effective. Continuously update and refine menu offerings to keep them fresh and exciting. Oversee all kitchen staff, including sous chefs, line cooks, and other kitchen personnel. Train, mentor, and supervise kitchen staff to maintain high culinary standards. Establish and enforce kitchen protocols and hygiene standards. Schedule kitchen staff and manage labor costs effectively. Food Preparation
Take a hands-on approach to food preparation and cooking, particularly during busy periods. Ensure food quality, taste, and presentation meet or exceed customer expectations. Monitor portion control to minimize waste and control costs. Quality Assurance
Conduct regular quality checks on ingredients and finished dishes. Address any issues related to food quality, taste, or presentation promptly. Maintain high standards of food safety and sanitation. Cost Control
Manage food and labor costs to achieve budgetary goals. Monitor inventory levels, order supplies efficiently, and minimize food wastage. Negotiate with suppliers for favorable pricing and quality ingredients. Creative Culinary Skills
Stay updated on culinary trends and techniques. Experiment with new recipes and dishes to keep the menu fresh and appealing. Collaborate with the management team to create unique dining experiences. Health and Safety Compliance
Ensure compliance with all health and safety regulations and food handling standards. Maintain cleanliness and organization in the kitchen to prevent accidents and injuries. Customer Relations
Interact with customers, gather feedback, and make necessary adjustments to meet their needs and preferences. Handle customer complaints or special requests with professionalism. Administrative Duties
Manage kitchen budgets, financial records, and reports. Participate in strategic planning and decision-making with the management team. Maintain accurate records of recipes and menu items.
Qualifications
3 years of experience as an Executive Chef or in a similar leadership role in a high-end restaurant or culinary establishment. Culinary degree or equivalent formal culinary training is often preferred. Strong culinary skills and a deep understanding of various cooking techniques and cuisines. Excellent leadership, communication, and organizational skills. Ability to work well under pressure and maintain composure during busy periods. Knowledge of food cost control, budget management, and kitchen management software. Familiarity with health and safety regulations and food safety standards. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management Industries
Hospitality
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Create and develop innovative menus based on market trends, seasonal ingredients, and guest preferences. Ensure that menus are balanced, appealing, and cost-effective. Continuously update and refine menu offerings to keep them fresh and exciting. Oversee all kitchen staff, including sous chefs, line cooks, and other kitchen personnel. Train, mentor, and supervise kitchen staff to maintain high culinary standards. Establish and enforce kitchen protocols and hygiene standards. Schedule kitchen staff and manage labor costs effectively. Food Preparation
Take a hands-on approach to food preparation and cooking, particularly during busy periods. Ensure food quality, taste, and presentation meet or exceed customer expectations. Monitor portion control to minimize waste and control costs. Quality Assurance
Conduct regular quality checks on ingredients and finished dishes. Address any issues related to food quality, taste, or presentation promptly. Maintain high standards of food safety and sanitation. Cost Control
Manage food and labor costs to achieve budgetary goals. Monitor inventory levels, order supplies efficiently, and minimize food wastage. Negotiate with suppliers for favorable pricing and quality ingredients. Creative Culinary Skills
Stay updated on culinary trends and techniques. Experiment with new recipes and dishes to keep the menu fresh and appealing. Collaborate with the management team to create unique dining experiences. Health and Safety Compliance
Ensure compliance with all health and safety regulations and food handling standards. Maintain cleanliness and organization in the kitchen to prevent accidents and injuries. Customer Relations
Interact with customers, gather feedback, and make necessary adjustments to meet their needs and preferences. Handle customer complaints or special requests with professionalism. Administrative Duties
Manage kitchen budgets, financial records, and reports. Participate in strategic planning and decision-making with the management team. Maintain accurate records of recipes and menu items.
Qualifications
3 years of experience as an Executive Chef or in a similar leadership role in a high-end restaurant or culinary establishment. Culinary degree or equivalent formal culinary training is often preferred. Strong culinary skills and a deep understanding of various cooking techniques and cuisines. Excellent leadership, communication, and organizational skills. Ability to work well under pressure and maintain composure during busy periods. Knowledge of food cost control, budget management, and kitchen management software. Familiarity with health and safety regulations and food safety standards. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management Industries
Hospitality
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