Executive Chef: Creative Menus, Strong Leadership

Jobtome; Columbus (ND); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

Jobtome is seeking an Executive Chef to join our team in Columbus, North Dakota. You will 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 who can drive culinary excellence. You will manage kitchen operations to increase revenue and quality, supervise all food preparation and presentation, provide training for staff, and ensure food safety.

Qualifications

• High school diploma/GED.
• Extensive previous culinary experience.
• Culinary school certification 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.

Responsibilities

• Create innovative menus according to 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.

Skills

Culinary leadership

Menu development

High-pressure work

Vendor negotiation

Food safety knowledge

Education

High school diploma/GED

Culinary certification (preferred)

Job description

Jobtome is seeking an Executive Chef to join our team in Columbus, North Dakota. You will 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 who can drive culinary excellence. You will manage kitchen operations to increase revenue and quality, supervise all food preparation and presentation, provide training for staff, and ensure food safety.