Executive Chef

Navi's Catering Kitchen Team lives and breathes the hospitality industry! We are looking for other hard workers to join our team! Key skills we are looking for in a candidate are being flexible, good communication skills with team members, and someone who can work in a fast-paced environment!

We are a full-service catering company. We do all types of events which keeps things very fun and interesting! We're getting ready for the next wedding season, and we need to expand our team!

We are looking for motivated lead cook to join us! We are looking for someone who is willing to learn and grow within the company, a team player, detail-oriented, personable, and driven!

Executive Chef Summary

The Executive Chef is a key leadership role responsible for overseeing the culinary operations of the catering and restaurant business. This individual must possess exceptional culinary skills, creativity, and managerial acumen to ensure the highest quality of food production, presentation, and overall dining experience.

General Job Duties

Menu Development:

• Create and update menus for both catering and restaurant operations.

• Develop innovative and appealing dishes that align with the business's culinary vision.

Kitchen Management:

• Supervise and lead the kitchen staff, including chefs, cooks, and kitchen assistants.

• Ensure a smooth and efficient workflow in both catering and restaurant kitchens.

• Maintain high standards of food preparation, presentation, and quality.

Quality Control:

• Implement and enforce quality control measures to ensure consistency in taste, presentation, and portion sizes.

• Conduct regular tastings and inspections to uphold the business's culinary standards.

Inventory and Cost Management:

• Oversee inventory levels and manage food costs to achieve budgetary goals.

• Collaborate with suppliers to source high-quality ingredients at competitive prices.

Staff Training and Development:

• Train kitchen staff on culinary techniques, safety procedures, and sanitation standards.

• Foster a positive and collaborative work environment, encouraging continuous improvement.

Event Coordination (Catering):

• Collaborate with sales and events teams to customize catering menus for various occasions.

• Ensure seamless execution of catering events, including off-site functions.

Health and Safety Compliance:

• Adhere to and enforce all health and safety regulations in both kitchen and catering environments.

• Implement and oversee proper sanitation practices.

Customer Relations:

• Interact with customers to understand preferences, receive feedback, and address concerns.

• Contribute to the development of marketing strategies to promote catering and restaurant services.

Creative Input:

• Stay updated on culinary trends and incorporate innovative ideas into menus and presentations.

• Collaborate with management on special promotions and culinary events.

Job Qualifications

• Education: A culinary arts degree is required.

• Experience: 2+ years of relevant experience, working in a kitchen setting with supervisory oversight.

• WA State Food Handlers Certification is required.

• ServSafe Certification preferred.

Skills

• Proven experience as an Executive Chef in catering and restaurant settings.

• Strong leadership and communication skills.

• Demonstrates strong business acumen.

• Excellent organizational and multitasking abilities.

• In-depth knowledge of kitchen operations, food safety, and sanitation.

• Creativity and a passion for delivering exceptional culinary experiences.

Working Conditions and Physical Effort

• Considerable physical activity. May require handling of objects that can weigh up to 50 lbs.

• The job required personnel to sit 40% of the time or more.

• Job requires personnel to stand 60% of the time or more.

• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

• Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Compensation

• Salary Position: Starting at $65K-70K | DOE

Perks with NCK: Holiday Meals, Family-Owned Small Business, Growth within the Company, Staff Meals, Food Knowledge, Experience, and more!

Job Type: Full-time

Benefits:

• No Medical or Dental Currently (Implementation in 2024)

• Employee discount (Restaurant/Catering Events/Holidays)

• PTO /Sick Time Package

• Paid Training Schedule:

Ability to commute/relocate:

• Mountlake Terrace, WA 98043: Reliably commute or planning to relocate before starting work (Required)

Education:

• Culinary Art’s Degree

Work Location

• In person and multiple off-site locations

Job Type: Full-time

Salary: $65,000.00 - $70,000.00 per year

Benefits:

• Paid time off

Experience level:

• 2 years

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Bar
• Casual dining restaurant
• Upscale casual restaurant

Experience:

• Team management: 2 years (Preferred)