Executive Chef – Menu Design, Cost Control & Banquets

Pierhouse; California, Northern (MO, KY); Hybrid; USD 125,000 - 150,000; Full time

Job summary

Bardessono is seeking an Executive Chef to lead and inspire the kitchen team, directing menu design, recipe creation, and high-quality food production for restaurant and banquet services.

The role requires strong leadership, adherence to food safety regulations, and the ability to work a schedule that may include nights, weekends, and holidays. Join a team dedicated to exceptional guest experiences in a hospitality setting.

Qualifications

• Minimum 3 years' experience as Executive Chef.
• Knowledge of federal, state and local food safety regulations.
• High work ethic and self-initiative.
• Ability to work nights, weekends and holidays as needed.

Responsibilities

• Supervise, guide and train kitchen associates to ensure quality food production for restaurants and banquets.
• Schedule, evaluate and direct kitchen personnel including sanitation and employee cafeteria.
• Manage inventory of supplies and materials; ensure proper procurement and cost controls.
• Establish and review performance standards in food preparation and production.
• Monitor sanitation and organization in food and beverage areas.
• Assist in achieving food cost, labor and related expense goals.

Skills

Executive Chef

Menu design

Recipe creation

Job description

Bardessono is seeking an Executive Chef to lead and inspire the kitchen team, directing menu design, recipe creation, and high-quality food production for restaurant and banquet services.

The role requires strong leadership, adherence to food safety regulations, and the ability to work a schedule that may include nights, weekends, and holidays. Join a team dedicated to exceptional guest experiences in a hospitality setting.