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Culinary Team Lead
2 months ago
We are seeking a highly skilled and experienced Executive Chef to lead our culinary team at La Vida. As a key member of our team, you will be responsible for overseeing restaurant operations, catering services, and ensuring the highest standards of food quality and presentation.
Key Responsibilities:
- Restaurant Operations: Manage daily kitchen activities, ensuring consistency in quality, presentation, and taste across all dishes served.
- Catering Services: Design and create customized menus for catering events, aligning with client preferences and dietary requirements.
- Client Communication: Engage directly with catering clients to understand their vision and needs, providing expert culinary guidance and ensuring their expectations are met or exceeded.
- Event Coordination: Collaborate with event planners and front-of-house staff to ensure seamless execution of catering events, from planning to presentation.
- Logistics and Planning: Oversee the logistics and organization of catering operations, including menu planning, staffing, and coordination with suppliers.
- Cost Management: Manage food and labor costs, optimizing profitability while maintaining exceptional service standards in both the restaurant and catering operations.
- Vendor Relations: Build and maintain strong relationships with suppliers to secure the best quality ingredients for both the restaurant and catering services.
- Customer Feedback: Monitor and respond to customer and client feedback, continuously improving our offerings and service.
Requirements:
- Proven experience as an Executive Chef or Head Chef, with expertise in restaurant operations and catering services.
- Culinary degree or equivalent experience.
- Strong leadership and management skills.
- Exceptional culinary skills with a focus on quality, creativity, and consistency.
- Excellent communication skills, particularly in client and team interactions.
- In-depth knowledge of food safety and sanitation standards.
- Ability to work under pressure and handle multiple tasks simultaneously.
- Proficient in budgeting and cost control within both restaurant and catering contexts.