Job Description
Lead culinary operations across multiple outlets, ensuring exceptional quality, consistency, and presentation.
Develop, test, and implement innovative menus that align with guest expectations and overall brand standards.
Provide strong team leadership, coaching, and development to cultivate a high-performing kitchen brigade.
Collaborate with operations leadership on food quality, cost management, and service delivery.
Oversee food safety, sanitation, inventory controls, and compliance with relevant standards.
Maintain a visible, hands-on presence in the kitchens to support consistency, training, and team engagement.
Requirements
Proven experience as an Executive Chef or Senior Sous Chef in high-volume, multi-outlet operations.
Demonstrated creativity, progressive culinary thinking, and a willingness to push boundaries.
Strong leadership skills with the ability to positively influence culture and team performance.
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