Executive Chefs

Job Title: 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.

Interested and qualified candidates should send their updated CV to: dgm.talentmanagement@genesisgroupng.com using Job Title as the subject of the mail.