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Executive Culinary Manager

2 weeks ago

Sydney, New South Wales, Australia beBeeCulinary Full time $90,000 - $120,000

Executive Culinary Manager Job Description


As an Executive Culinary Manager, you will lead the culinary team to achieve exceptional food quality and presentation standards. This role is responsible for overseeing all aspects of food preparation, presentation, and service in a fast-paced hotel kitchen environment.


Key Responsibilities:
  • Main Duties
    • Supervise chefs and cooks, providing guidance and support as needed.
    • Monitor inventory levels, ordering supplies and managing stock efficiently.
    • Ensure compliance with health and safety regulations, maintaining high standards throughout the kitchen area.
  • Review menus, making recommendations for new dishes and menu item updates to enhance customer satisfaction.
  • Implement effective training programs for culinary staff, focusing on teamwork, communication, and problem-solving skills.
  • Develop strategies to improve kitchen efficiency, productivity, and profitability, including optimizing workflows and minimizing waste.
  • Coordinate kitchen activities, scheduling tasks and assigning responsibilities to ensure smooth operation during peak periods.
  • Build strong relationships with suppliers, negotiating prices and improving supply chain efficiency.
  • Maintain accurate records of inventory, sales data, and employee performance, using this information to inform decision-making.
  • Collaborate with other departments, such as front-of-house and management, to provide seamless service and resolve any issues that may arise.
  • Conduct regular audits, monitoring kitchen cleanliness and organization to maintain high standards.
  • Evaluate menu pricing, adjusting it as necessary to balance revenue with customer expectations.

Requirements:
  • Chef Experience
    • Proven experience working in a similar executive chef or head chef role in a hotel or fine dining establishment.
    • Strong background in menu planning, food costing, and inventory control.
  • Degree in hospitality, culinary arts, or related field (desired).
  • Excellent leadership, time management, and communication skills.
  • Skills:
    • Effective team management, conflict resolution, and coaching techniques.
    • Knowledge of local food trends, seasonal produce, and sustainable practices.
    • Experience with point-of-sale systems, kitchen software, and inventory management tools.
  • Ability to work flexible hours, including evenings and weekends.

Benefits:
  • Competitive salary and bonus structure.
  • Premium health insurance, including medical, dental, and vision coverage.
  • Retirement plan with employer matching contributions.
  • Free meals and uniform provided.
  • Professional development opportunities, including workshops and conferences.
  • Flexible paid time off and sick leave policy.