The Executive Chef works with the General Manager and Owner assisting with all administrative and operational tasks for the Culinary Department. The Executive Chef will lead and develop the culinary team across all food outlets, such as Restaurant and Catering orders.

Essential Duties & Responsibilities include the following, but are not limited to:

• Mentor, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen’s food production area to ensure that established cultural and core standards are met.
• Day-to-day oversight of the restaurant operation including but not limited to: (1) daily lunch and dinner service oversight, (2) creation of station prep sheets, (3) recipe standardization, (4) creation of weekend dinner specials, (5) maintenance and organization of refrigeration, dry storage, prep areas and waste room, (6) placing paper, produce, meat, fish and bread orders, and (7) collaborating with Management to produce a high level, consistent member experience.
• Development of long-term strategic vision for culinary staff and restaurant operations.
• Assist in the planning and development of recipes and prep lists, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Working with the General Manager and controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by the restuarant, local, state, and federal regulations comply, along with the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met.
• Develop the culinary team’s skill set, create a culture of learning and exploring new ideas, while providing constructive feedback and insight.
• Work harmoniously and professionally with Food and Beverage Management, co-workers, and supervisors.
• Create and assist with daily/weekly cleaning guides, set-up, break down, cleaning, and organizing of operational areas.
• Other tasks as assigned by General Manager/Ownership.

Required Skills

• Three to five years previous experience as a Sous Chef or Kitchen Manager.
• Requires a working knowledge of culinary operations as well a the company’s cultural core standards, policies, and standard operating procedures.
• Strong time-management skills and multitasking ability, attention to detail and ability to work in a high-volume, fast-paced environment.
• Requires the ability to operate computer equipment and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools.
• Requires reading, writing, and oral proficiency in the English language.
• Working knowledge is generally learned on-the-job.
• Ability to work well with and lead a diverse team.
• Honest, respectful, dedicated, ethical team player with a positive attitude and strong work ethic.

Certifications
ServSafe Certification (current)

Position Requirements
This role requires the ability to work on nights, weekends, and holidays.

Employment Benefits

• 45-55 hours per week, competitive salary, weekly pay.
• Health insurance
• Sick Time
• Vacation
• Bonus Structure

Reports to: General Manager/Ownership

Apply via the email address provided below.