Executive Chef/ Corporate Chef de Cuisine/ Sous Chef

Operates Commercial and private kitchens by overseeing the day-to-day operations. This demanding position requires managerial, communication, and leadership skills.

Requirements/Responsibilities
An Executive Chef or Chef de Cuisine is responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes. He/She also manages all kitchen employees and reports to the Owner. He/she tracks the kitchen’s inventory, helps find the best pricing, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes. The Executive Chef/Chef de Cuisine has a sophisticated, trained palate and is responsible for tasting and modifying recipes for the menu; therefore, he/she needs to perfect each recipe in flavor and appearance. He/She is responsible for tasting batches of food as they are prepared to ensure their quality. Chefs de cuisine direct the cooking process, monitor the line, and create a strong team relationship. Kitchens run smoothly when their leader is organized and prepared. He/she plans and perfect menus and recipes weeks in advance. To be a successful Chef, an individual needs to stay organized, plan and keep calm in a high-pressure environment. The chef often creates a restaurant’s concept, menu, and recipes from scratch and needs a specific level of creativity to accomplish these tasks. It requires personal flair and experimentation to alter a familiar dish and create new combinations. Possess exceptional knowledge of seasonal ingredients and local food trends. These positions are highly respected and hold an important position in the culinary world. We would like to find a chef with a minimum of seven to eight years’ experience and examples of the ability to manage menu pricing and inventory, lead a team and showcase fine culinary skills.

Salary : $80,000 - $100,000