Executive Chef with expertise in authentic Latin and Hispanic cuisine. The ideal candidate will craft menus that celebrate the diverse flavors and culinary traditions from across Latin America, including Mexican, Caribbean, Central, and South American dishes. Responsibilities include managing kitchen operations, leading a team, and ensuring the highest standards of food quality and presentation. A deep understanding of traditional Latin cooking techniques and ingredients is essential, along with the ability to create innovative and authentic dishes that honor these rich culinary traditions. Strong leadership and creativity are required for this role.
Key Responsibilities:
- Innovate and develop menus featuring authentic Latin and Hispanic cuisines, ensuring traditional techniques and ingredients are honored alongside modern culinary trends.
- Conduct quality checks through regular tastings to maintain high standards of flavor and presentation.
- Lead and train kitchen staff on Latin cooking techniques, safety protocols, and equipment use, ensuring compliance with health and sanitation regulations.
- Manage and oversee kitchen operations including inventory control, equipment maintenance, and cleanliness to optimize efficiency and safety.
- Participate in professional development and culinary workshops to stay current with industry trends and network with peers.
Preferred Qualifications:
- Culinary Arts degree or equivalent professional experience, with 3-5 years in culinary leadership.
- Strong experience in high-volume food service and event catering, with a focus on Latin and Hispanic cuisines.
- Proficient in batch cooking and institutional food services, alongside knowledge of Microsoft Office and kitchen management software.
- ServSafe certification or similar credentials preferred.
