Executive Chef - MS Companies : Job Details

Executive Chef

Salary Range: $60k - $90k

Summary of Position: As the Executive Chef (EC), you will play a pivotal role in shaping the culinary direction and operational success of the business. Your primary focus will be on designing exceptional dishes, creating innovative menus, and ensuring the highest quality of food and service. You will also be responsible for strategic business management, including financial oversight, staff management, and overall operational efficiency. This role demands a blend of culinary expertise and strong business acumen. See below for essential duties & responsibilites.

Culinary Leadership:

• Develop and create innovative and appealing menus that meet the highest culinary standards.
• Oversee the preparation, cooking, and assembly of meal kit orders to ensure consistency and quality.
• Continuously refine and improve recipes based on customer feedback and market trends.

Operational Management:

• Manage all back-of-house operations, including kitchen workflow, equipment maintenance, and inventory control.
• Maintain and enforce kitchen sanitation and safety standards, adhering to all relevant laws and guidelines.
• Develop and implement effective procedures for kitchen operations and staff management.

Financial Oversight:

• Monitor and manage financial aspects of the business, including P&L statements, budgeting, payroll, and inventory management.
• Analyze financial reports to identify trends, manage costs, and drive profitability.

Staff Management:

• Hire, train, and mentor kitchen and meal-prep staff to build a cohesive and skilled team.
• Create and manage staff schedules, ensuring adequate coverage and operational efficiency.
• Provide ongoing support, guidance, and performance evaluations to foster a positive and productive work environment.

Business Development:

• Collaborate with investors and partners on strategic planning and business growth initiatives.
• Represent the business at industry events, networking functions, and community engagements to enhance brand visibility.

Customer Engagement:

• Ensure a high level of customer satisfaction by delivering top-quality meals and addressing any service-related issues.
• Incorporate customer feedback into menu development and service improvements.

Qualifications:

• Education: Culinary Arts degree (Associate's or Bachelor's) from an accredited institution required.
• Experience:
• Minimum of 5 years' experience in a professional kitchen, with a focus on scratch cooking and high-quality food preparation.
• At least 3 years' experience in a management role, demonstrating leadership and operational skills in a culinary environment.

Skills and Competencies:

• Proven expertise in menu creation, recipe development, and culinary techniques.
• Strong business acumen, including financial management, budgeting, and project management.
• Excellent leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining a focus on quality and efficiency.

Physical Requirements:

• Ability to stand for extended periods, lift and carry heavy items, and perform physically demanding tasks in a kitchen setting.

Interested candidates should submit a resume, cover letter, and portfolio showcasing their culinary achievements and management experience to [email protected]