Wild Quail Golf & Cc

The Executive Chef will lead a small culinary team of 1-5 staff, overseeing all kitchen operations with a focus on menu adaptation and customization to enhance the dining experience. This role demands expertise in culinary arts, strong leadership, and a commitment to food safety and quality. The Executive Chef will drive innovation while ensuring efficient cost control and inventory management within the kitchen.

Responsibilities

• Develop and adapt menus to meet customer preferences and seasonal availability
• Manage daily kitchen operations and staff supervision
• Ensure strict compliance with food safety standards and regulations
• Control food costs and manage inventory efficiently
• Maintain quality assurance for all dishes prepared
• Build and maintain strong relations with vendors and suppliers
• Provide ongoing staff training and development
• Enhance the customer experience through innovative recipe development
• Coordinate special events and catering as needed

Required Qualifications

• ServSafe Food Protection Manager Certification

Preferred Qualifications

• 5+ years of professional experience in culinary arts
• Demonstrated culinary expertise and creativity
• In-depth knowledge of food safety standards
• Strong skills in inventory management and cost control
• Proven team leadership capabilities
• Experience in menu planning and adaptation