We are searching for a highly motivated and dedicated Executive Chef that will oversee daily operations and success of the Kitchen and Back of House. This job requires full availability, attention and the desire & drive to function at a high level. The ability to work with and lead a team is a must, as are exceptional organizational and communication skills. This person will work alongside the ownership & management team and will oversee roughly 20 kitchen employees.
Your work/general history should include (but not not be limited to):
Food creation and menu development, the ability to cost menu items, strong financial acumen in regards to food costing, budgeting and labor, and at least 3 years of leading a kitchen as an Executive Chef.
The area of responsibility for this role is very wide and thus requires thorough knowledge and care for all things food and food creation. With over 200 seats, this is a high volume food & beverage operation and the ability to multitask, lead a team to success, delegate and produce high quality plates daily is of utmost importance. Your job will include overseeing the general upkeep and wellbeing of equipment in the kitchen, ordering, budgeting, scheduling, cooking, training of new hires, and ensuring all food safety regulations are followed. Writing recipes, teaching the staff and creating new dishes is encouraged and we welcome new and innovative ideas.
We encourage all with relevant experience to apply. Our compensation packages are aggressive and we are open to working/relocating out of state applicants. The need to fill this role is high and we are accepting applications and scheduling interviews daily. If you feel as though this role inspires you, please forward your cover letter, resume and any other relevant materials and let’s get cookin.
Job Type: Full-time
Pay: $70,000.00 – $90,000.00 per year
Work Location: One location
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