Summary:
The Executive Chef is a critical leadership role within ICON Hospitality, responsible for maintaining and elevating the culinary standards across all franchise restaurants. This role ensures consistent food quality, menu innovation, and efficient kitchen operations, driving customer satisfaction and profitability, while also directly aligning culinary strategy with the overall operational and business objectives of ICON Hospitality. The Executive Chef will work closely with franchisees and their kitchen teams to implement and uphold ICON Hospitality's culinary vision and operational standards.

Essential Duties and Responsibilities:

Menu Development and Standardization:
Develop and refine menus that align with ICON Hospitality's brand and customer preferences.
Create standardized recipes, plating guidelines, and food preparation procedures for all franchise locations.
Conduct regular menu reviews and updates based on market trends, customer feedback, and cost analysis.
Ensure all menu items are consistent in quality and presentation across all locations.
Quality Control and Consistency:
Establish and enforce rigorous quality control standards for all food products and preparation processes.
Conduct regular kitchen inspections and food tastings to ensure compliance with quality standards.
Address and resolve any food quality issues promptly and effectively.
Ensure compliance with all food safety and sanitation regulations (HACCP).
Franchisee Support and Training:
Provide comprehensive culinary training and support to franchisees and their kitchen teams.
Conduct on-site training sessions on menu preparation, cooking techniques, and kitchen management.
Assist franchisees with kitchen layout, equipment selection, and inventory management.
Provide ongoing culinary guidance and support to ensure consistent execution of menu items.
Kitchen Operations Management:
Develop and implement efficient kitchen workflows and processes to optimize productivity and minimize waste.
Monitor and manage food costs, inventory levels, and supplier relationships.
Ensure all kitchen equipment is properly maintained and functioning.
Work in conjunction with operations to ensure the kitchen operations are running efficiently, and inline with the companies goals.
Assist with the development and implementation of kitchen operating procedures and best practices.
Culinary Innovation and Trends:
Stay abreast of current culinary trends, techniques, and ingredients.
Research and develop new menu items and culinary concepts to enhance the customer experience.
Participate in food industry events and culinary competitions to showcase ICON Hospitality's culinary expertise.
Team Leadership and Development:
Lead, mentor, and motivate kitchen staff across all franchise locations.
Foster a positive and collaborative work environment.
Assist with the recruitment and training of kitchen managers and chefs.
Conduct culinary performance reviews, and provide constructive feedback.

Qualifications:

Culinary degree or equivalent professional certification.
Minimum of 7+ years of experience as an Executive Chef or Sous Chef in a high-volume restaurant or franchise environment.
Proven track record of success in menu development, kitchen management, and team leadership.
Strong knowledge of food safety and sanitation regulations.
Excellent culinary skills, including proficiency in various cooking techniques and cuisines.
Strong leadership, communication, and interpersonal skills.
Excellent organizational and time-management skills.
Ability to work independently and as part of a team.  
Proficiency in Microsoft office suite.
Ability to travel domestically and internationally as needed.  

Preferred Qualifications:

Experience working in a franchise restaurant setting.
Knowledge of local food suppliers and markets.
Bilingualism (English and Arabic).
Experience with kitchen management software