Executive Chef for Food Service Management

Lead as an Executive Chef, managing all aspects of kitchen operations and ensuring compliance with food service regulations. Focus on menu planning and delivering high-quality meals.

This position requires a qualified chef with a strong background in high-volume kitchen management, possessing at least 8 years of leadership experience. Responsibilities include developing menus, managing inventory effectively, and ensuring health and safety compliance. Excellent communication and organizational skills will be vital in training staff and maintaining exemplary service standards.

Key Responsibilities:

• Manage food services as per regulations

• Plan and execute menus within budget

• Oversee kitchen staff training and performance

• Conduct safety meetings with kitchen team

• Ensure high standards for meal preparation

Requirements:

• Minimum 8 years in Executive Chef roles

• Culinary Red Seal certification required

• Experience in complex kitchen operations preferred

• Strong mentoring and organization skills

• MS Office proficiency desired

Drive culinary excellence through effective management and regulatory compliance.