Executive Chef

Reid's Fine Foods•Charlotte, NC

4d•Onsite

About The Position

Reid's is looking for an experienced Executive Chef to lead the culinary team! Someone who can build and manage a strong cohesive team that will bring the Reid's menus and other offerings to life. Must be enthusiastic about delicious food made with natural ingredients! The Executive Chef is culinary leader responsible for overseeing kitchen operations, managing kitchen staff, creating menus, and ensuring food quality, safety & cost-effectiveness, while also maintaining a high level of culinary creativity.

Requirements

Proven experience as an Executive Chef or Head Chef in a high-volume kitchen.
Strong leadership, organizational, and time-management skills.
Expertise in menu development and food costing.
Ability to work under pressure in a fast-paced environment.
Knowledge of various cooking methods, international cuisines, and culinary trends.
Excellent communication and problem-solving abilities.
Culinary degree or relevant certifications preferred.

Responsibilities

Oversee daily kitchen operations, ensuring food is prepared to high standards.
Develop and standardize recipes to maintain consistency and quality.
Monitor food presentation and portion sizes to meet standards.
Ensure compliance with health, safety, and sanitation regulations.
Design and update seasonal menus based on customer preferences and food trends.
Work with suppliers to source high-quality ingredients at optimal prices.
Control food costs, reduce waste, and optimize inventory management.
Plan and implement innovative food concepts to enhance guest experience.
Hire, train, and supervise kitchen staff, including sous chefs, line cooks, and dishwashers.
Foster a positive and efficient work environment, promoting teamwork and professional growth.
Conduct regular performance evaluations and provide constructive feedback.
Manage staff schedules and ensure adequate staffing levels.
Monitor kitchen expenses, including labor, food, and equipment costs.
Ensure profitability by maintaining food cost percentages and operational efficiency.
Enforce all food safety and hygiene regulations (e.g., HACCP, ServSafe).
Ensure proper kitchen equipment maintenance and cleanliness.
Address and resolve any safety concerns promptly.