One Haus Hospitality

Position Overview:

The Executive Chef is responsible for the overall culinary operations of the establishment. They lead and manage the kitchen staff, create and implement menus, ensure food quality, safety, control costs, and maintain a high standard of food preparation and presentation. The Executive Chef plays a crucial role in delivering a memorable dining experience to customers.

Position Responsibilities:

Menu Planning and Development:

• Create and develop innovative menus based on market trends, seasonal ingredients, and customer preferences.
• Ensure that menus are balanced, appealing, and cost-effective.
• Continuously update and refine menu offerings to keep them fresh and exciting.

Kitchen Management:

• Oversee all kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
• Train, mentor, and supervise kitchen staff to maintain high culinary standards.
• Establish and enforce kitchen protocols and hygiene standards.
• Schedule kitchen staff and manage labor costs effectively.

Food Preparation:

• Take a hands-on approach to food preparation and cooking, particularly during busy periods.
• Ensure food quality, taste, and presentation meet or exceed customer expectations.
• Monitor portion control to minimize waste and control costs.

Quality Assurance:

• Conduct regular quality checks on ingredients and finished dishes.
• Address any issues related to food quality, taste, or presentation promptly.
• Maintain high standards of food safety and sanitation.

Cost Control:

• Manage food and labor costs to achieve budgetary goals.
• Monitor inventory levels, order supplies efficiently, and minimize food wastage.
• Negotiate with suppliers for favorable pricing and quality ingredients.

Creative Culinary Skills:

• Stay updated on culinary trends and techniques.
• Experiment with new recipes and dishes to keep the menu fresh and appealing.
• Collaborate with the management team to create unique dining experiences.

Health and Safety Compliance:

• Ensure compliance with all health and safety regulations and food handling standards.
• Maintain cleanliness and organization in the kitchen to prevent accidents and injuries.

Customer Relations:

• Interact with customers, gather feedback, and make necessary adjustments to meet their needs and preferences.
• Handle customer complaints or special requests with professionalism.

Administrative Duties:

• Manage kitchen budgets, financial records, and reports.
• Participate in strategic planning and decision-making with the management team.
• Maintain accurate records of recipes and menu items.

Qualifications:

• 5 years of experience as an Executive Chef or in a similar leadership role in a high-end or Michelin-rated restaurant or culinary establishment.
• Culinary degree or equivalent formal culinary training is required.
• Strong culinary skills and a deep understanding of various cooking techniques and cuisines.
• Excellent leadership, communication, and organizational skills.
• Ability to work well under pressure and maintain composure during busy periods.
• Knowledge of food cost control, budget management, and kitchen management software.
• Familiarity with health and safety regulations and food safety standards.

Physical Requirements:

• Ability to handle objects, grasp, turn, and hold items with hands.
• Capability to work on your feet for extended periods, totaling at least 8 hours.
• Fast-paced movements required to navigate various areas within the venue.
• Capacity to lift, pull, carry, or move objects weighing at least 40 pounds.
• Occasional kneeling, bending, crouching, and climbing as necessary.

Benefits:

We offer a highly competitive salary and benefits package.

Why work with us:

This is a chance to be part of a community that doesn't just follow trends — it sets them. Our environment nurtures personal growth and celebrates individuality.