Executive Chef - Fine Dinning Restaurant | Coast of NC

Located an independent fine dining restaurant known for its exquisite culinary experiences. With 160 dining seats complemented by a cozy lounge that accommodates 45 guests, we provide a unique atmosphere for both casual and sophisticated dining. Our restaurant also boasts an event space, ideal for private parties, capable of hosting up to 80 guests. We are dedicated to offering unforgettable dining experiences through innovative dishes, exceptional service, and a welcoming ambiance.

We are seeking a talented and experienced Executive Chef to lead our kitchen team. As the creative mind behind our culinary offerings, you will play a critical role in maintaining and elevating our restaurant's reputation. This position requires a leader with a passion for fine dining, a knack for menu development, and the ability to inspire and manage a team of skilled culinary professionals.

• Lead and manage kitchen operations, ensuring the highest standards of food quality and presentation.
• Develop seasonal menus and special dishes that align with the restaurant's brand and customer preferences.
• Oversee the sourcing of ingredients, ensuring they meet quality standards and sustainability practices.
• Manage kitchen budgets, including food and labor costs, to achieve financial targets.
• Train and mentor kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Ensure compliance with health and safety regulations within the kitchen area.
• Collaborate with the management team to align culinary operations with overall business strategies.
• Manage catering and menu planning for private events hosted in our event space.

Requirements

• Proven experience as an Executive Chef in a fine dining establishment.
• Culinary degree or equivalent professional certification.
• Strong leadership skills with the ability to motivate and manage a team.
• Creative culinary skills with a passion for innovation and quality.
• Excellent organizational and time management skills.
• Knowledge of current culinary trends and a desire to push culinary boundaries.
• Experience in menu planning, cost control, and inventory management.
• Strong communication skills, both verbal and written.

Benefits

• Competitive salary of $90,000 per annum.
• Performance-based bonus of up to 10%.
• $5,000 relocation assistance.
• 30 days of temporary housing.
• Opportunities for professional growth and development.