ppDescription /p pThe Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. /p h3Responsibilities /h3 ul liPlan and direct food preparation and culinary activities /li liModify menus or create new ones that meet quality standards /li liEstimate food requirements and food/labor costs /li liSupervise kitchen staff’s activities /li liOversee portion control and quantities of preparation to minimize waste /li liArrange for equipment purchases and repairs /li liRecruit and manage kitchen staff /li liRectify arising problems or complaints /li liGive prepared plates the "final touch" /li liPerform administrative duties /li liComply with nutrition and sanitation regulations and safety standards /li liMaintain a positive and professional approach with coworkers and guests /li liCommit to passionately, intensely,



uncompromisingly humble hospitality and high-quality guest experience /li liHandle volume and stress with aplomb and finesse /li liHold the standard of high-quality food above all else /li liUnderstand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big plate /li /ul h3Skills /h3 ul liShare the passion for food, wine and the guest experience /li liMaintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours /li liExcellent record of kitchen management /li liAbility to spot and resolve problems efficiently /li liCapable of delegating multiple tasks /li liCommunication and leadership skills /li liKeep up with cooking trends and best practices /li liWorking knowledge of various computer software programs /li /ul h3Working Conditions /h3 ul liBe able to withstand the pressure and strain of working in close quarters /li liPosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. /li /ul h3Education/Experience /h3 ul li8-years of experience /li liHigh volume restaurant experience is a plus /li /ul /p #J-18808-Ljbffr

📌 Executive Chef-Cambridge (Barcelona)
🏢 Barcelona Wine Bar
📍 Barcelona