Kitchen Chef

Fohandboh; California; On-site; USD 90,000 - 130,000; Full time

Job summary

Fohandboh is seeking an Executive Chef to oversee daily restaurant and hotel kitchen operations, drive menu development, and ensure high-quality, cost-effective meals. The role includes hiring and training kitchen staff and maintaining hygiene standards.

The Executive Chef will plan menus, set performance standards, monitor stock and purchasing, and manage budgets. Top candidates are creative, service-oriented, and level-headed, able to lead under pressure and uphold brand quality.

Qualifications

• Experience in executive kitchen leadership and operations.
• Ability to hire, train and supervise kitchen staff.
• Strong knowledge of hygiene, safety and cost control.
• Proven track record in menu development and quality standards.

Responsibilities

• Oversee daily restaurant and hotel kitchen operations.
• Drive menu development and plate presentation.
• Hire and train kitchen staff; maintain hygiene policies.
• Review staffing, stock, and purchasing to meet financial goals.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality and address issues.

Job description

An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Top candidates are creative, service-oriented and level-headed.

Job Duties

- Ensuring promptness, freshness and quality of dishes.

- Implementing hygiene policies and examining equipment for cleanliness.

- Designing new recipes, planning menus and selecting plate presentation.

- Reviewing staffing levels to meet service, operational and financial objectives.

- Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.

- Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

- Setting and monitoring performance standards for staff.

- Obtaining feedback on food and service quality, and handling customer problems and complaints.