Fine Dining Executive Chef Menu Innovation and Leadership

ITH Hospitality; Town of Ithaca (NY); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Paid sick time

Health insurance

401(k) plan with employer match

Flexible weekends off

Job summary

Evolving Solution Services is seeking a Head Chef to lead culinary operations in a fine dining setting. You will oversee all aspects of food preparation, menu development, and staff leadership to ensure exceptional quality and presentation.

Responsibilities include maintaining high standards of food safety, coordinating with management on inventory and costs, and creating innovative menus that reflect trends and dietary needs. This role demands strong leadership and culinary expertise.

Qualifications

• Proven experience as Head Chef or Executive Chef with leadership.
• Strong knowledge of food preparation techniques, recipes, and menu development.
• Comprehensive understanding of food safety regulations and best practices.
• Ability to manage and motivate a diverse kitchen team in a fast-paced environment.
• Formal culinary training or certification from an accredited institution.

Responsibilities

• Plan, develop, and execute diverse menus balancing creativity, cost control, and nutrition.
• Lead and supervise kitchen staff, including training and scheduling.
• Oversee daily food preparation and presentation to ensure quality and consistency.
• Ensure compliance with all food safety and sanitation standards and train staff.
• Collaborate with management to manage inventory and control costs.

Skills

Food preparation

Menu development

Food safety

Leadership

Education

Formal culinary training

Tools

Cell phone

Laptop

Company vehicle

Job description

Evolving Solution Services is seeking a Head Chef to lead culinary operations in a fine dining setting. You will oversee all aspects of food preparation, menu development, and staff leadership to ensure exceptional quality and presentation.

Responsibilities include maintaining high standards of food safety, coordinating with management on inventory and costs, and creating innovative menus that reflect trends and dietary needs. This role demands strong leadership and culinary expertise.