Executive Chef

TSP Talent; Johnson City (TN); Vor Ort; USD 55.000 - 75.000; Vollzeit

Zusammenfassung

TSP talent is seeking a Culinary Operations Lead to head operations in an Accommodation & Food Services environment. The role focuses on menu development, production oversight, and plating quality while upholding safety standards.

The candidate will lead, train, and mentor kitchen staff, manage budgeting and inventory, and coordinate supply management. Strong customer focus and leadership are essential for success in this high-volume setting.

Qualifikationen

• Strong leadership and operational excellence in a high-volume culinary setting.
• Commitment to food safety, quality, and continuous improvement.
• Sound understanding of cost control and inventory management.
• Excellent communication and customer-focused service mindset.

Aufgaben

• Develop menus and oversee food production and plating/presentation.
• Ensure strict adherence to food safety practices and company standards.
• Manage costs through budgeting, portion control, and quality consistency.
• Lead, train, and mentor kitchen staff to maintain high service levels.
• Coordinate ordering, inventory control, and supply management.
• Partner with client leadership to align culinary offerings with customer needs.

Kenntnisse

Leadership

Operational excellence

Food safety

Cost control

Communication

Jobbeschreibung

responsible for leading culinary operations in an Accommodation & Food Services environment.

Key Responsibilities

• Develop menus and oversee food production and plating/presentation.
• Ensure strict adherence to food safety practices and company standards.
• Manage costs through effective budgeting, portion control, and quality consistency.
• Lead, train, and mentor kitchen staff to maintain high service levels.
• Coordinate ordering, inventory control, and supply management.
• Partner with client leadership to align culinary offerings with customer needs.

Qualifications & Skills

• Strong leadership and operational excellence in a high-volume culinary setting.
• Commitment to food safety, quality, and continuous improvement.
• Sound understanding of cost control and inventory management.
• Excellent communication and customer-focused service mindset.
• Supports a culture of service, diversity, and quality of life.