Executive Chef

Boston, NH - USA

Monthly Salary: Not Disclosed

Posted on: 3 hours ago

Vacancies: 1 Vacancy

Job Summary

Job Description:

We are seeking a highly skilled and hands-on Executive Chef to lead our kitchen team oversee daily culinary operations and ensure the highest standards of food quality consistency and presentation. This role requires a working chef with strong leadership organizational and culinary expertise who thrives in a fast-paced environment.

Key Responsibilities:

Oversee and manage all kitchen staff including hiring training scheduling and performance management.
Lead by example through hands-on management of the hot line expediting orders and ensuring timely preparation and execution of all menu items.
Maintain quality control by tasting menu items and providing constructive feedback to staff.
Build team efficiency by cross-training staff and holding individuals accountable for performance.
Provide consistent feedback and recognition; recommend staff for special appreciation when appropriate.
Develop and recommend seasonal menu items enhancements to current offerings and new recipe ideas.
Supervise and participate in food production including sauces entrees and presentation/plattering.
Manage inventory monitor food and paper costs order supplies from approved vendors and implement waste-reduction strategies.
Ensure all kitchen equipment is properly maintained scheduling repairs and preventative maintenance as needed.
Maintain a clean safe and organized kitchen environment; enforce compliance with sanitation health and safety regulations.
Guarantee staff receive required breaks and work in a supportive well-managed environment.
Conduct weekly meetings with ownership to review staffing equipment needs inventory and overall operational strategies.

Qualifications:

Proven experience as an Executive Chef Chef de Cuisine or equivalent leadership role.
Strong culinary expertise and a passion for hands-on kitchen management.
Excellent leadership and communication skills with the ability to mentor train and motivate staff.
In-depth knowledge of food safety sanitation and health regulations.
Solid financial and organizational skills including cost control inventory management and vendor relations.
Creativity in menu development with a strong focus on quality and guest satisfaction.

Job Description: We are seeking a highly skilled and hands-on Executive Chef to lead our kitchen team oversee daily culinary operations and ensure the highest standards of food quality consistency and presentation. This role requires a working chef with strong leadership organizational and culinary ...

Job Description:

Key Responsibilities:

Oversee and manage all kitchen staff including hiring training scheduling and performance management.
Lead by example through hands-on management of the hot line expediting orders and ensuring timely preparation and execution of all menu items.
Maintain quality control by tasting menu items and providing constructive feedback to staff.
Build team efficiency by cross-training staff and holding individuals accountable for performance.
Provide consistent feedback and recognition; recommend staff for special appreciation when appropriate.
Develop and recommend seasonal menu items enhancements to current offerings and new recipe ideas.
Supervise and participate in food production including sauces entrees and presentation/plattering.
Manage inventory monitor food and paper costs order supplies from approved vendors and implement waste-reduction strategies.
Ensure all kitchen equipment is properly maintained scheduling repairs and preventative maintenance as needed.
Maintain a clean safe and organized kitchen environment; enforce compliance with sanitation health and safety regulations.
Guarantee staff receive required breaks and work in a supportive well-managed environment.
Conduct weekly meetings with ownership to review staffing equipment needs inventory and overall operational strategies.

Qualifications:

Proven experience as an Executive Chef Chef de Cuisine or equivalent leadership role.
Strong culinary expertise and a passion for hands-on kitchen management.
Excellent leadership and communication skills with the ability to mentor train and motivate staff.
In-depth knowledge of food safety sanitation and health regulations.
Solid financial and organizational skills including cost control inventory management and vendor relations.
Creativity in menu development with a strong focus on quality and guest satisfaction.