Head Chef

Here’s what you’ll do during a typical day:

• Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
• Develop and execute menus: Collaborate with the Executive Chef and Food & Beverage leadership to create and refine menus, incorporating seasonal ingredients and culinary trends
• Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients
• Support financial performance: Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability
• Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience
• Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeinghttps://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/214114