Renard International Hospitality Search Consultants
EXECUTIVE RESTAURANT CHEF
Renard International Hospitality Search Consultants, New York, New York, us, 10261
Senior Executive Consultant at Renard International
Our client is a first‑class and well‑established seafood grill restaurant located in beautiful York County, Maine, USA. The restaurant features 200 seats, a spacious raw bar, and a convivial atmosphere where food and drink are familiar yet innovative.
Executive Restaurant Chef Key Responsibilities:
Lead and manage the culinary team, ensuring the highest standards of food quality, presentation, and hygiene are maintained at all times.
Oversee all aspects of food preparation and presentation to ensure that every dish served meets the restaurant’s high standards of excellence.
Collaborate closely with front‑of‑house teams to ensure that the overall dining experience is exceptional, offering personalized service and catering to the unique preferences of guests.
Oversee kitchen operations, manage food costs, and maintain inventory, ensuring profitability without compromising quality.
Key Qualifications:
Demonstrated ability to lead and inspire a team, ensuring a collaborative and productive kitchen environment.
Strong communication and interpersonal skills to effectively work with a diverse team and interact with guests when required.
Highly motivated, results‑driven, and enthusiastic about farm‑to‑table cuisine.
Strong attention to detail and a commitment to excellence in large volume production.
Salary: $80,000 – $90,000+ USD annually, negotiable plus bonus and benefits.
Regards,
Brian
Brian Renard, Executive Director of Recruitment
Tel.: 416-364-8325, ext. 226
#J-18808-Ljbffr
Executive Restaurant Chef Key Responsibilities:
Lead and manage the culinary team, ensuring the highest standards of food quality, presentation, and hygiene are maintained at all times.
Oversee all aspects of food preparation and presentation to ensure that every dish served meets the restaurant’s high standards of excellence.
Collaborate closely with front‑of‑house teams to ensure that the overall dining experience is exceptional, offering personalized service and catering to the unique preferences of guests.
Oversee kitchen operations, manage food costs, and maintain inventory, ensuring profitability without compromising quality.
Key Qualifications:
Demonstrated ability to lead and inspire a team, ensuring a collaborative and productive kitchen environment.
Strong communication and interpersonal skills to effectively work with a diverse team and interact with guests when required.
Highly motivated, results‑driven, and enthusiastic about farm‑to‑table cuisine.
Strong attention to detail and a commitment to excellence in large volume production.
Salary: $80,000 – $90,000+ USD annually, negotiable plus bonus and benefits.
Regards,
Brian
Brian Renard, Executive Director of Recruitment
Tel.: 416-364-8325, ext. 226
#J-18808-Ljbffr