Executive Chef

MAXBY HOSPITALITY INC•Omaha, NE

17d•$65,000 - $80,000•Onsite

About The Position

Ancho & Agave is seeking a motivated, creative, and reliable Executive Chef to create an exceptional dining experience for guests. This is a working Chef position responsible for overseeing the restaurant kitchen’s daily operations, leading and developing kitchen staff, and maintaining food preparation, plating, food safety, sanitation, and workplace safety standards. The role includes managing schedules, inventory, purchasing, vendor relationships, equipment and facility maintenance, operational costs, and staff performance. Candidates should have a strong culinary background, leadership skills, and a passion for food and guest experience. The position is based in Omaha, Nebraska, and requires flexibility to meet operational needs, including working varied shifts and traveling for management training.

Requirements

At least 3 years of experience as an Executive Chef in a full-service, high-volume restaurant.
Current Food Safety and Sanitation certification.
Advanced culinary skills, including food preparation and cooking best practices.
Strong knowledge of restaurant operations, safety, and sanitation standards.
Clear and effective verbal and written communication skills.
Ability to lead a diverse team with varying levels of experience.
Strong leadership and coaching skills, including the ability to motivate employees and obtain positive results.
Excellent time management, organizational, decision-making, and problem-solving skills.
Ability to create and maintain effective vendor relationships.
Ability to work in a fast-paced environment, handle multiple tasks, and deliver results on time.
Ability to travel away from home for 35–45 days to participate in management training.
Flexibility to work weekends, evenings, and holidays, as well as varied morning, afternoon, evening, and late-night shifts.
Ability to work 45–55 hours per week; hours vary based on operational needs.
Exceptional hygiene and grooming habits.
Reliable transportation to and from work.
Stamina to work on feet for extended periods.
Ability to stand, sit, push, pull, reach, bend, stoop, and frequently lift up to 50 pounds.
Must be at least 21 years old.

Responsibilities

Create exceptional culinary experiences for guests.
Oversee daily operations of the restaurant kitchen.
Interview and hire kitchen staff.
Supervise kitchen staff and develop people and workplace culture.
Train staff and uphold food preparation and plating standards.
Train staff and enforce food safety, sanitation, and workplace safety standards.
Schedule and direct kitchen facility and equipment maintenance.
Create work schedules.
Control operational costs and monitor inventory.
Purchase supplies and food from approved vendors.
Appraise staff performance.