The Executive Chef/General Manager plays a pivotal role in overseeing all culinary operations while ensuring exceptional dining experiences. This position requires leadership in kitchen management, FOH experiences and overall business operations, balancing creative menu development with efficient staff and inventory management.
Responsibilities
- Provide culinary oversight to maintain high-quality food standards
- Plan and develop innovative menus that cater to diverse customer preferences
- Manage and lead kitchen and service staff to ensure smooth operations
- Oversee inventory management to minimize waste and control costs
- Conduct ongoing training and development to enhance team performance
Preferred Qualifications
- 3+ years of experience in culinary management
