Rare primarily Monday-Friday opportunity with a highly regarded hospitality group! This business and industry leader is looking for a talented Executive Chef to lead the culinary operations for a multioutlet concept. The location features a quick service cafe, in-house catering, and the launch of a new private proprietary restaurant. The team is looking for a chef with a background in reputable chef-driven restaurants, knowledge of banquets and/or catering, and familiar with cooking at a high level in scratch kitchens.
Executive Chef Responsibilities:
- Collaborate on menu development, SOPs, and opening of new small restaurant
- Create fresh menus utilizing the highest quality seasonal ingredients
- Ability to communicate with client and guests, on an as-need basis
- Directly responsible for overseeing the culinary operations of kitchen and staff
- Constructive, thoughtful leadership, mentorship, and coaching to facilitate a positive, respectful work environment
- Manage orders and inventory, maintaining costs of goods and services, proactively addressing labor and food cost
- Ensure food safety and sanitation standards are met, including all health department guidelines
Executive Chef Requirements:
- 3+ years experience as an Executive Chef or 4 years as a Chef de Cuisine / Executive Sous Chef of a reputable high-volume chef-driven restaurant or operation
- Bulk preparation, high-volume, and catering experience are all huge pluses
- Passion for seasonal ingredients and reducing waste
- Excellent and highly effective leadership and communication skills
- Proficient with administrative systems and technology: ordering, labor/food cost controls, and inventory
- Extremely organized and detail oriented
- Highest standards for cleanliness, health, and food safety
- Typically Monday to Friday schedule, with rare outliers depending on seasonal needs
Compensation Includes:
- Base salary in the range of $110-120k
- Bonus Eligibility
- Medical, Dental, Vision Benefits
- Retirement Plan
- PTO Plan