Executive Chef
About The Position
Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, entertainment, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensure exceptional guest satisfaction by embodying a 'Do Whatever It Takes' attitude and employing a hands-on, lead-by-example management style Oversee and manage all back-of-house staff in a dynamic, high-volume kitchen environment, including continuous training and staff development Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-KJ1 Pay Range USD $85,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-KJ1
Requirements
- At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history
- Strong work ethic
Responsibilities
- Ensure exceptional guest satisfaction by embodying a 'Do Whatever It Takes' attitude and employing a hands-on, lead-by-example management style
- Oversee and manage all back-of-house staff in a dynamic, high-volume kitchen environment, including continuous training and staff development
- Achieve or exceed budgeted labor and other cost centers through proper planning and execution
- Oversee weekly and monthly inventories, and ordering of food and supplies
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Benefits
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, entertainment, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid time off
- Monthly discretionary bonus potential
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Industry
Food Services and Drinking Places
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
