Executive Chef: $51-60k/year

Job Description:

This role will involve managing all culinary operations at our global café, focusing on delivering an exceptional customer experience through authentic and contemporary Taiwanese cuisine.

Compensation: $51,000-$60,000

Responsibilities:

• Culinary Operations Management: Oversee all culinary operations for the Taiwanese cuisine section, including menu development, recipe execution, and maintaining high standards of safety and sanitation.
• Customer Experience: Ensure the culinary services match the contemporary and innovative workplace environment, with a focus on excellent customer experience.
• Team Leadership: Lead and mentor a team of hourly cooks, providing training to elevate their skills and overseeing daily production to ensure quality and presentation.
• Menu Development: Develop menus that reflect current Taiwanese culinary trends, ensuring the authenticity and appeal of the cuisine.
• Communication: Fluent in Mandarin to effectively communicate with staff and clients. 

Qualifications:

• Experience: Strong, hands-on kitchen experience with Taiwanese cuisine, including developing menus and managing culinary operations.
• Culinary Skills: Well-developed skills in creating healthful daily menus, with a flair for contemporary Taiwanese cuisine and the ability to keep up with food trends.
• Leadership: Proven ability to inspire and lead a kitchen staff, ensuring high standards of quality and safety.

Ideal Candidate Traits:

• Innovative: A strong culinary flair for developing new, trending ideas and menus that align with contemporary Taiwanese cuisine.
• Trainer and Mentor: Ability to train and mentor kitchen staff, enhancing their skills and ensuring the highest food quality and presentation standards.
• Trend Awareness: Knowledge of current Taiwanese culinary trends and the ability to compete with top chefs in the industry.

UNIT DESCRIPTION

• Looking for a Chef to run a program focused on authentic Taiwanese cuisine.
• Candidate must speak Mandarin.

Position Summary

• Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution.

Key Duties

• Executes the culinary function
• Customer & Client satisfaction
• Manages food & physical safety program.

Basic Qualifications & Requirements

• Basic Education Requirement – Associate’s Degree or equivalent experience.
• Basic Management Experience – 2 years.
• Basic Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

MUST HAVE

• Associate’s degree or equivalent experience.
• Fluent in Mandarin and must have experience in cooking Taiwanese food.
• Experience with Taiwanese cuisine, including developing menus and managing culinary operations.
• Experience in creating healthful daily menus, with a flair for contemporary Taiwanese cuisine and the ability to keep up with food trends.
• Experience in leading a kitchen staff, ensuring high standards of quality and safety.
• 2 years of Management experience.
• 2 years of Functional experience.
• 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

As an equal opportunity employer, Staff Shop celebrates diversity and inclusivity. We know that unchecked biases disproportionately impact the most marginalized people in society—including but not limited to BIPOC, 2SLGBTQAA+ people, immigrants, veterans and people with disabilities. We strongly encourage applications from people with these identities or other marginalized communities because we believe that we will never reach our definition of excellence without you.