Executive Chef

Sushitokyo; Brooklyn (OH); On-site; USD 88,000 - 104,000; Full time

Job summary

A local restaurant in Ohio is seeking an experienced Executive Chef to lead kitchen operations and create innovative menus. The ideal candidate will have a strong culinary background, leadership skills, and a passion for high-quality meal preparation. Responsibilities include managing kitchen staff, maintaining inventory, and ensuring food safety. The position offers a competitive salary range of $88,000 to $104,000 per year.

Qualifications

• High school diploma or GED required.
• Extensive culinary experience is necessary.
• Certification from culinary school is preferred.
• ServeSafe or Food Handler's Certification is needed.
• Advanced knowledge of culinary techniques required.

Responsibilities

• Create innovative menus based on ingredient availability.
• Oversee kitchen operations to increase revenue.
• Supervise food preparation and presentation.
• Train and lead kitchen staff.
• Manage inventory levels and vendor negotiations.

Skills

Culinary experience

Leadership skills

Menu creation

Food safety knowledge

Education

High school diploma/GED

Certification from culinary school

Job description

We are seeking a talented Executive Chef to join our team. In this role, you’ll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Oversee kitchen operations with the goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills

Compensation: $88,000.00 - $104,000.00 per year

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