Corporate Executive Chef
Soho Group Co., Ltd.- Develop and create menus: responsible for developing and creating menus that align with the company's brand and objectives.
- Manage kitchen operations: oversees the day-to-day operations of the kitchen and ensures that all food is prepared and served in a safe, sanitary, and timely manner.
- Supervise kitchen staff: responsible for training, and supervising kitchen staff to ensure that they meet the company's standards.
- Develop and implement food safety policies: responsible for developing and implementing food safety policies that comply with all relevant health and safety regulations.
- Manage food costs and inventory: responsible for managing food costs and inventory to ensure that the kitchen operates within the company's budget.
- Ensure quality of food: responsible for ensuring that the quality of the food served meets the company's standards and is consistent across all locations.
- Stay current with industry trends: The Corporate Executive Chef is responsible for staying current with industry trends and innovations in food and culinary techniques.
- Collaborate with other departments: The Corporate Executive Chef collaborates with other departments within the company, such as marketing and operations, to ensure that the culinary operations align with the company's overall objectives.
- Culinary education and experience: a degree in culinary arts or a related field is typically preferred. Extensive culinary experience is essential, with a minimum of 10 years of progressive culinary management experience, including experience in a leadership role.
- Culinary expertise: a deep knowledge and understanding of culinary techniques, ingredients, flavor profiles, and trends. Demonstrated expertise in creating and executing innovative and high-quality menus.
- Leadership and management skills: strong leadership abilities with the capacity to inspire and motivate culinary teams. Experience in managing and developing a diverse culinary staff, setting performance standards, and fostering a positive work environment.
- Menu development and food cost management: proven track record in menu development, recipe creation, and food cost control. Ability to design menus that align with the organization's objectives and target market while maximizing profitability.
- Culinary standards and quality control: ability to set and maintain high culinary standards across multiple locations, ensuring consistent food quality, presentation, and taste. Experience in implementing quality control measures and conducting regular food tastings and evaluations.
- Strategic planning and budgeting: strong strategic thinking and planning skills to develop culinary strategies aligned with the organization's goals. proficiency in budgeting, cost analysis, and financial management to optimize culinary operations.
- Collaboration and communication: excellent interpersonal and communication skills to effectively collaborate with cross-functional teams, including operations, purchasing, marketing, and senior management. Ability to build relationships with suppliers, vendors, and industry professionals.
- Food safety and sanitation: thorough knowledge of food safety regulations,HACP principles, and sanitation standards. Experience in implementing and maintaining food safety protocols and ensuring compliance with local health department requirements.
- Staff training and development
- 5-day work week
- Social security
- Health insurance
- Performance/results-based bonus