Executive Chef

Lago•Cleveland, OH

44d•$70,000 - $85,000•Onsite

About The Position

The Executive Chef will be responsible for managing shifts, which include daily decision making, scheduling, and planning. This role requires creating memorable dining experiences by exceeding guest expectations, demonstrating ingredient knowledge, and understanding culinary trends. The Executive Chef must ensure adherence to recipes, safety practices, and sanitation standards in the kitchen, performing calmly and effectively in a high-volume, open kitchen environment. They will also manage on-the-fly requests with ease and poise, understand POS systems and inventory control systems, and be familiar with BEOs. Additionally, the Executive Chef will coach, lead, and develop the culinary team, driving continuous improvement.

Requirements

Minimum 3+ years of high-volume culinary management experience
Demonstrate an advanced understanding of business operations and financials
Chef/Kitchen management: 3 years (Required)
Understand POS systems and inventory control systems
Familiarity with BEOs

Nice To Haves

Culinary School is preferred, but not required.

Responsibilities

Manage shifts which include daily decision making, scheduling and planning
Create memorable dining experiences by exceeding guest expectations
Demonstrate ingredient knowledge and understanding of culinary trends
Ensure adherence to recipes, safety practices and sanitation standards in the kitchen
Perform calmly and effectively in a high-volume, open kitchen
Manage on-the-fly requests with ease and poise
Understand POS systems and inventory control systems
Familiarity with BEOs
Coach, lead and develop culinary team
Drive continuous improvement