The Executive Kitchen Manager oversees a medium-sized kitchen team of 6 to 15 staff members, leading all aspects of kitchen operations. This role is responsible for developing the kitchen menu in coordination with the head chef, with a primary focus on staff training and development, inventory and cost control, as well as ensuring exceptional customer service and quality assurance throughout the kitchen. Salary is commensurate with experience.

Responsibilities

• Manage and mentor kitchen staff to foster development and performance
• Control inventory to optimize stock levels and minimize waste
• Develop and update kitchen menus in collaboration with the head chef
• Create and manage budgets to meet financial goals
• Ensure compliance with health and safety standards
• Implement quality control measures to maintain food excellence
• Deliver comprehensive training programs for s...