Excutive Chef - Monday to Friday, No Weekends!
Core
Managing daily food production, preparation, and presentation while supervising kitchen staff and ensuring operational and financial goals are met.
Role type
Executive Chef
Builds
Food service operations for hospitality venues including hotels, resorts, and national parks
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Menu planning, cost analysis, staff recruitment and training, inventory control, food safety compliance, budget management, event production coordination
Preferred skills
Financial report analysis, computer proficiency (MS Office)
Technologies
Commercial kitchen machinery, MS Word, Excel, Outlook
Responsibilities
Plan and develop menus and forecast portion specifications; Recruit, supervise, train, and schedule culinary staff; Control expenses and maintain inventory; Ensure safe facility environment and food handling standards; Direct preparation and cooking for events; Maintain awareness of safety issues
Seniority
Senior, hands-on IC