Executive Chef

Lead menu development by creating, recommending, and refining recipes to ensure consistent, high-quality dishes.
Oversee food preparation and presentation, maintaining the highest culinary standards.
Manage purchasing of food and kitchen supplies, optimizing inventory levels and controlling costs.
Track food costs and implement strategies for cost-efficient operations without compromising quality.
Supervise deliveries, ensuring proper storage and compliance with health regulations.
Enforce food safety and HACCP standards across the kitchen.
Coach, mentor, and lead kitchen staff, driving training, performance appraisals, and professional growth.
Set and achieve departmental objectives while maintaining high staff morale and fostering a positive, motivated kitchen culture.
Promote integrity, professionalism, and recognition of excellence within the team.
Drive continuous improvement in kitchen operations, including cost management, quality, presentation, and culinary innovation.
Perform additional duties as required to support Drift s culinary vision.