Job Description

About the Company

We are seeking a talented and experienced Executive Chef to lead our culinary team and oversee all aspects of menu design, client presentation, food science understanding, and executive presentations to clients. As an Executive Chef, you will be responsible for creating exceptional dining experiences, ensuring the highest quality of food, and delivering outstanding client service. This individual will be responsible for overseeing 130+ employees.

Relocation Package - We will not offer a Relocation Package for this role

Start Timeline - Ideal Candidate will be able to start by end Of April/ First two weeks of May

Responsibilities

• Menu Design: Develop innovative and diverse menus that showcase creativity, culinary expertise, and a deep understanding of different cuisines and dietary preferences. Constantly update and refine menus to keep them fresh and appealing.
• Client Presentation: Collaborate with our sales and event planning teams to create custom menus and presentations tailored to each client's specific needs and preferences. Deliver engaging and persuasive client presentations to showcase the culinary vision for their events.
• Food Science Understanding: Possess a thorough understanding of food science principles, including proper cooking techniques, food safety standards, and ingredient interactions. Implement best practices to ensure the highest quality and consistency of dishes.
• Executive Presentations to Clients: Articulate the culinary vision and concepts effectively to executive-level clients, demonstrating a strong command of culinary techniques and the ability to align their preferences with our offerings.
• Culinary Leadership: Lead and mentor the culinary team, fostering a positive and creative work environment. Provide guidance and feedback to ensure the team's growth and development.
• Vendor Management: Establish and maintain relationships with food and equipment vendors, ensuring the availability of high-quality ingredients and culinary tools.
• Budgeting and Cost Control: Manage food costs, inventory, and kitchen expenses to achieve financial targets while maintaining quality standards.
• Quality Assurance: Maintain high standards of food preparation and presentation, conducting regular quality checks to ensure consistency and adherence to company standards.

Qualifications

• Mandatory prior 3-5 years of experience working in a hotel or similar environments as a Chef or Executive Chef
• Must be able to work weekends and some evenings, if necessary
• Education in culinary arts/hospitality management is mandatory.
• Proven experience as an Executive Chef or in a similar culinary leadership role.
• In-depth knowledge of menu design, culinary trends, and a passion for creating innovative dishes.
• Strong presentation and communication skills, capable of engaging clients and executive stakeholders effectively.
• Extensive understanding of food science, cooking techniques, and food safety protocols.
• Demonstrated ability to lead and inspire a culinary team.
• Excellent organizational and time management skills.
• Budgeting and cost control expertise.
• A culinary degree or equivalent qualification is preferred.

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