Executive Chef

Direct and manage all kitchen operations, develop and implement creative menus, lead and train culinary team, and ensure consistent execution of dishes.

Requirements

• 5+ years of experience in an executive chef or senior culinary leadership role
• Formal culinary training or equivalent professional experience
• Strong leadership, communication, and organizational skills
• High-pressure, fast-paced kitchen environment
• Flexible schedule required, including nights, weekends, and holidays
• In-depth knowledge of global cuisines, food safety standards, and kitchen operations
• Proven ability to manage budgets, inventory, and labor effectively
• ServSafe certification or equivalent food safety credential required