Job Summary:

As the Chef, you will oversee all aspects of culinary operations with a focus on promoting health and well-being through mindful and nutritious cuisine. This leadership role requires a seasoned culinary professional with a comprehensive skill set in people management, food quality control, and assurance, procurement and inventory management, as well as financial acumen specific to kitchen enterprises.

Key Responsibilities:

• Create innovative and nutritionally balanced menus that align with wellness goals.
• Ensure variety and diversity in offerings to cater to different dietary needs and preferences.
• Lead and inspire the culinary team, fostering a positive and collaborative work environment.
• Conduct regular training sessions to enhance culinary skills and maintain high standards.
• Establish and enforce stringent quality control measures to maintain consistently high food standards.
• Implement food safety protocols and ensure compliance with health and safety regulations.
• Source and select high-quality, locally-sourced, and sustainable ingredients.
• Develop and maintain relationships with suppliers to optimize costs without compromising quality.
• Implement efficient inventory management practices to minimize waste and control costs.
•  Develop and manage the culinary budget, ensuring cost-effective operations.
•  Implement strategies to maximize revenue and control expenses while maintaining high-quality standards.
•  Analyze financial data to identify areas for improvement and cost-saving opportunities.
•  Collaborate with nutritionists, dietitians, and other wellness professionals to align culinary offerings with health and wellness goals.
•  Work closely with other departments to integrate wellness principles into overall guest experiences.

Qualifications:

• Proven experience as a Chef or similar role, preferably in a wellness-focused environment.
• Strong leadership and interpersonal skills with the ability to inspire and motivate a diverse culinary team.
• In-depth knowledge of nutrition, dietary trends, and culinary techniques.
• Demonstrated expertise in procurement, inventory management, and cost control.
• Financial acumen specific to kitchen enterprises, including budgeting and financial analysis.
• Familiarity with health and safety regulations and food safety protocols.
• Creative mindset with a passion for wellness and a commitment to delivering exceptional culinary experiences.

Education and Certification:

• Culinary degree or equivalent culinary certification.
• Additional certifications in nutrition or wellness would be a plus.