Executive Chef Ticonderoga, NY

Kaizen Lab Inc.; New York (NY); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Bonus Incentive

Paid time off

Employee discounts

Professional development opportunities

Positive work environment

Job summary

Kaizen Lab Inc. is seeking an experienced Executive Chef to oversee the culinary department and catering operations from May to October. The ideal candidate will manage kitchen staff, maintain food quality, and ensure adherence to safety guidelines while developing menus and controlling costs.

This position offers a competitive salary, bonuses, paid time off, and employee discounts. Join us in a positive and supportive work environment where your leadership skills will shine.

Qualifications

• Minimum of 3 years of experience as an Executive Chef or in a similar leadership role.
• Proficiency with kitchen equipment and knowledge of food safety guidelines.
• ServSafe Food Safety Certification required.

Responsibilities

• Oversee all aspects of kitchen operations from menu development to food preparation.
• Supervise and manage kitchen staff, including hiring and training.
• Ensure food is prepared to the highest standards and maintain cleanliness.

Skills

Leadership skills

Food safety guidelines knowledge

Inventory management

Communication skills

Multitasking ability

Education

Culinary Arts Degree or equivalent

Job description

Introduction

We are seeking a skilled and experienced Executive Chef to join our team. This position is for an eight month period as our business is seasonal, May-October. You will oversee the culinary department of our restaurant and extensive banquet/catering operations. The Executive Chef will be responsible for managing kitchen staff, ensuring that food is prepared to the highest standards, and maintaining a clean and organized work environment. The successful candidate will have strong leadership skills and be able to work efficiently in a fast-paced environment.

Responsibilities

• In this pivot role, you will oversee all aspects of kitchen operations, from menu development to food preparation, ensuring exceptional quality and presentation
• Supervise and manage kitchen staff, including hiring, training, and scheduling
• Ensure that food is prepared to the highest standards, including adhering to food safety guidelines and maintaining cleanliness in the kitchen
• Monitor inventory and order supplies as needed
• Develop and implement menus and specials, as well as adjust pricing as needed
• Monitor food and labor costs to ensure profitability
• Maintain a clean and organized work environment, including adhering to cleaning schedules and safety protocols
• Other duties as assigned

Qualifications

• Culinary Arts Degree and demonstrated continued education in culinary field or equivalent combination of experience and education
• Minimum of 3 years of experience as an Executive Chef or in a similar leadership role
• Proficiency with kitchen equipment and food safety guidelines
• Knowledge of inventory management and cost control
• Strong communication and interpersonal skills with the ability to multitask and handle a high-volume workload
• ServSafe Food Safety Certification

Perks

• Competitive salary
• Bonus Incentive
• Paid time off
• Employee discounts on food and beverage, golfing and merchandise
• Professional development opportunities
• Positive and supportive work environment