Executive Chef at Myrtle Management Consultants

Objectives of this role

• Provide excellent food service for restaurant customers
• Supervise a team of line cooks and other kitchen staff
• Curate a menu and kitchen supply inventory based on restaurant needs
• Act as a leading liaison between kitchen staff, customers, and restaurant owners
• Oversee the enforcement of health code standards for the kitchen and staff
• Foster a collaborative and positive work environment in the kitchen

Responsibilities

• Oversee the functions of a restaurant kitchen 
• Hire, train, and manage line cooks and other kitchen staff
• Execute food orders and deliveries
• Communicate kitchen needs to the restaurant managers and owners
• Manage inventory of ingredients and kitchen supplies
• Regularly inspect and update the kitchen’s health code standards

Qualifications

• Experience working as a chef with teams of varying size
• Deep knowledge of best culinary practices
• Demonstrated leadership skills
• Readiness to thrive under pressure
• Affinity for problem-solving
• Strong organizational skills and attention to detail

Preferred qualifications

• Experience working with many culinary trends, cuisines, and cultures
• Strong interpersonal communication skills
• Familiarity with the business practices of a restaurant
• Creative talent for designing a menu
• Previous knowledge of the restaurant’s order-processing technology