Executive Chef - Full-time

Description

Job Summary: We are seeking an Executive Chef to lead culinary operations, overseeing the planning, preparation, and presentation of dishes, and developing an innovative menu with leadership and excellence. Key Highlights: 1. Oversee culinary operations and ensure excellence in quality. 2. Develop and maintain an innovative, high-quality menu. 3. Lead and train the kitchen team to uphold high standards. We are looking for an Executive Chef to join our team at ENLANCES KOINONIA. In this role, you will be responsible for directing the restaurant's culinary operations, supervising the planning, preparation, and presentation of dishes. Your leadership and team management skills will be essential to ensuring food quality excellence and customer satisfaction. Your experience in the restaurant industry will be critical to developing and maintaining an innovative, high-quality menu. You will work closely with local suppliers to ensure ingredient freshness and quality. Additionally, you will oversee kitchen team performance, providing training and professional development to maintain high standards of excellence. Key requirements include advanced culinary education, extensive experience as an Executive Chef, and a proven ability to manage budgets and large-scale kitchen operations. Your capacity to innovate and adapt to current culinary trends—combined with a rigorous focus on quality and excellence—will be key to success in this role. If you are passionate about cooking and committed to culinary excellence, ENLANCES KOINONIA is the ideal place for you. Join us and help create unforgettable dining experiences for our customers. RESPONSIBILITIES  Plan daily, weekly, and monthly kitchen operations.  Design and update authorized standardized recipes.  Control production cost per dish.  Monitor adherence to target food cost (%).  Analyze waste and implement corrective actions.  Verify team members' personal hygiene.  Supervise proper handwashing.  Supervise FIFO inventory control.  Prevent cross-contamination.  Optimize kitchen layout.  Implement good practices.  Propose workflow improvements.  BPM, BPA, BPH, MIP  Distintivo H  Validate that staff correctly implement Distintivo H through various (POES) Minimum 3 years of experience as Sous Chef, Area Manager, Kitchen Supervisor, or Executive Chef. -Requirements- Minimum Education: Higher Education – Bachelor's Degree 5 years of experience Age: Between 27 and 42 years Knowledge: Team Management, Innovation, Leadership, Quality, Mexican Cuisine, Operations, Planning, Presentation, Management Skills, Culinary Arts, Culinary Training Keywords: cook, executive, manager, leadership, administration, executive, managing, executive