Executive Chef
Location: Port Harcourt, Rivers
Employment Type: Full-time
Description
- An executive chef directs all kitchen and culinary operations, manages back-of-house staff, and designs menus to ensure high food quality and financial profitability.
- You can adapt this comprehensive template for your own or hiring process.
Position Summary
- The Executive Chef is the strategic and creative leader of the kitchen.
- This role oversees food preparation, safety standards, inventory control, and kitchen staff development to deliver an exceptional dining experience.
Key Responsibilities
- Menu Development: Design creative, seasonal, and cost-effective menus while standardizing recipes.
- Staff Leadership: Hire, train, mentor, and schedule line cooks, sous chefs, and kitchen assistants.
- Quality Control: Inspect food prep, plating, and taste consistency during service hours.
- Financial Management: Monitor food and labor costs, control waste, and manage the kitchen budget.
- Safety & Sanitation: Enforce health, hygiene, and OSHA or HACCP safety regulations across all storage and prep areas.
- Vendor Relations: Source ingredients and coordinate orders with food suppliers.
Requirements & Qualifications
- Experience: 3 to 5 years of experience as a head chef, chef de cuisine, or sous chef in a professional kitchen.
- Culinary Skills: Advanced knowledge of cooking techniques, food safety, and menu trends.
Application Closing Date
21st September, 2026.
How to Apply
Interested and qualified candidates should send their updated CV to: dgm.talentmanagement@genesisgroupng.com using Job Title as the subject of the mail.