Executive Chef

Job Overview

As the Executive Chef, you will lead the kitchen team, oversee food cost control, and ensure the highest standards in food production, taste, and presentation.

Key Responsibilities

• Collaborate with the General Manager of Hospitality to set and execute strategic priorities aligned with QC+ Enterprises' guidelines.
• Drive initiatives aimed at maximizing output and achieving departmental objectives.
• Review and enhance policies and procedures within the culinary function to ensure operational excellence.
• Plan and update menus strategically with the Hospitality team to meet customer expectations.
• Develop creative menu items and promote special food events or themed days.
• Train kitchen staff on food preparation, cooking techniques, garnishing, and presentation standards.
• Regularly inspect supplies, equipment, and work environments to maintain quality and safety standards.
• Control food quality and portions by managing proper food rotation to minimize waste.
• Conduct audits in kitchen and storage areas to ensure adherence to all policies.
• Manage food costs by creating recipes using budget-conscious ingredients and maintaining accurate pricing records.
• Enforce kitchen control procedures including food production, portion management, and inventory control.
• Approve inventory purchases and monitor expenditures to stay within budget.
• Build and maintain relationships with food and beverage suppliers to support cost management.
• Engage in industry events, conferences, and seminars to stay current with culinary trends and developments.
• Motivate and empower staff by providing necessary tools and support to meet objectives.
• Set clear priorities, delegate tasks effectively, monitor performance, provide constructive feedback, and act promptly when needed.
• Encourage staff involvement in improvement and innovation initiatives while fostering knowledge sharing.
• Ensure all team members comply with QC+ policies, procedures, and systems.

Qualifications

• Associate degree in Culinary Arts or equivalent qualification.
• Proven track record as an Executive Chef or in a similar leadership role within a high-volume culinary environment.
• At least six years of experience serving as a Head Chef.
• Strong computer literacy, including proficiency with Microsoft Word, Excel, PowerPoint, and ERP software.