Executive Chef

An executive chef oversees culinary operations across multiple restaurant locations.

They are responsible for maintaining high food quality & consistent standards, food safety, and kitchen efficiency.

This role requires strong leadership, a deep understanding of kitchen operations, and a passion for delivering outstanding dining experiences.

Implement all B&C brand standard operating procedures (SOPs) to ensure strong operational execution.

-Lead, mentor, and develop Head Chefs and kitchen teams across all sites.

-Ensure effective scheduling is managed across all outlets.

-Ensure consistency in food presentation, taste, and quality across all locations.

-Ensure sites are set up and trained to be able actively achieve the brand standard ticket times 90% of the time.

-Driving strong BOH performance by providing support and operational expertise.

The Executive Chef should be anticipating requirements on labor, food, utilities, and supply costs with appropriate controls.

Monitors P&L and takes corrective action as necessary to help ensure that budget goals are attained.

Ensure prep levels, portioning, and wastage are constantly maintained at the correct levels.

-Oversee inventory control processes to maintain accurate stock levels.

Analyze and understand variances in stock to ensure food cost targets are achieved.

-Ensure each site complies with health and safety regulations and brand standards.

HACCP scoring target to be above 85%.

-Launch & monitor all B&C platforms to ensure brand standards are met (ie, DONE training, Zenput, etc)

-Conduct regular site visits to assess performance and provide hands-on support.

Perform self audits quarterly to ensure strong performance out of each location.

-Recruit, onboard, train, & mentor culinary staff across all sites utilizing all B&C training and development materials.

-Collaborate with leadership on budget planning & forecasting to ensure the brand’s financial

performance.

-Minimum 8 years of experience in F&B Kitchen Operations with 3-4 years in a multi-unit managerial position.

-Strong understanding of P&L and food cost management.

-Strong understanding of HACCP standards and expectations.

-Effective working within a fast-paced environment.

Competitive salary package

Career growth opportunities within a dynamic hospitality group