As the Executive Chef, your responsibilities include developing strong teams through effective hiring, training, and engagement. You will oversee various business functions and ensure consistent, high-quality culinary and operational standards. Key duties involve scheduling, inventory management, ordering supplies, managing shifts, and hiring staff.
What you'll do:
Bring your 'A' Game each and everyday
Lead by example by demonstrating our Core Values
Develop their team through coaching and purposeful feedback
Drive Associate engagement and entrepreneurial spirit
Promote safe operational standards for both Guest and Associate safety
Create relationships with local and national vendors to ensure we always have the best product and ingredients to work with
Forecast food consumption
Monitor equipment for operational efficiency and safety
Maintain food and labor costs to budgeted plan
Assist in menu item pricing
We'd like for you to have:
5+ years of prior restaurant, hotel, or entertainment management experience.
At least 2 recent years as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($6M+ annual revenue) restaurant, hotel, or entertainment environment.
Ability to manage a diverse work environment.
High school diploma or equivalent.
Experience with Food and Beverage management platforms.
Flexibility to work varied shifts, including evenings, weekends, and holidays
Ability to stand and walk for long periods of time including maneuvering up and down stairs.
Ability to lift 50 pounds.
Ability to obtain required licenses and certifications for your location.
Ability to pass a criminal background check.
Job Type: Full-time
Pay: $80,000.00 - $100,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Vision insurance
Experience level:
Shift:
- 10 hour shift
- 8 hour shift
Work setting:
- Casual dining restaurant
- Upscale casual restaurant
Application Question(s):
- Do you have 5+ years of restaurant, hotel, or entertainment management experience and at least 2 years experience as an Executive Chef, Sous Chef or Kitchen Manager in a high volume ($6M+ annual revenue) restaurant, hotel, or entertainment environment?
Work Location: In person