Executive Chef

Job Summary Lead operational and culinary functions to drive profitability and efficiency in a traditional Italian restaurant setting, ensuring high-quality food service and effective team management. Responsibilities Collaborate with management to analyze forecasts and implement actions that achieve budget targets Coordinate with marketing agents to develop and execute promotions that maximize revenue Oversee daily operations to maintain smooth workflows and optimize inventory control for cost effectiveness Develop and implement business strategies that enhance profitability of food and beverage operations Design new dishes aligned with the menu to innovate and attract customers Foster collaboration between food preparation and service teams to ensure timely and efficient kitchen output Manage human resources by leading staff hiring, training, promotion, and termination processes to build a skilled and motivated team Required competencies and certifications Apply professional knowledge of food and beverage principles and practices to operational management Utilize human resources management skills to effectively handle staffing and team development Operate ordering and inventory systems to maintain accurate stock levels and reduce waste Stay informed on culinary trends and best cooking practices to maintain menu relevance and quality Demonstrate strong interpersonal communication and presentation skills to engage staff and external partners