Chef jobs in United States

The Executive Chef is responsible for the overall management, supervision, training, and performance of the kitchen and stewarding teams. This role oversees daily operations, ensuring efficiency, profitability, and the highest standards of food quality, hygiene, and guest satisfaction. The position requires strategic planning for cost control, inventory management, and revenue optimization while maintaining compliance with food safety and operational standards.

• Oversee daily kitchen and stewarding operations to ensure smooth, efficient, and profitable service.
• Plan staffing levels, schedules, and workflows to optimize labor costs and productivity.
• Supervise food production and presentation to maintain consistent quality, taste, and visual appeal.
• Ensure all food is prepared and stored under strict hygiene and safety standards.
• Enforce personal hygiene and grooming standards for all kitchen staff.
• Monitor kitchen equipment, utensils, and facilities to ensure safety and maintenance compliance.
• Develop and monitor food cost control and pricing strategies aligned with budget goals.
• Manage inventory, purchasing, and stock rotation in coordination with the Purchasing Department.
• Analyze cost variances and implement corrective measures to reduce wastage and maximize profit.

• Conduct regular on-the-job training, including new menu introductions and kitchen standards.
• Support recruitment, performance appraisals, and professional development of kitchen staff.
• Foster a positive and motivated team environment through open communication and mentorship.
• Design and implement menus, food promotions, and special events in alignment with brand standards.
• Stay updated on culinary trends and introduce innovative cooking techniques and equipment.

• Maintain operational reports, documentation, and communication with other departments.
• Collaborate with management on kitchen planning, renovation, and strategic initiatives.
• Ensure compliance with safety, security, and emergency procedures.

• Education: Diploma or higher in Culinary Arts or Hospitality Management.
• Experience: Minimum 8 years of kitchen operations experience, including 2 years in a similar leadership role.