Executive Chef (8248)

Ancho & Agave • Omaha, NE

17d • $65,000 - $80,000 • Onsite

About The Position

Ancho & Agave is seeking a motivated, creative, and reliable Executive Chef to help 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 its staff, and maintaining food quality, safety, and service standards. The role requires a strong culinary background, leadership ability, and a passion for food and the guest experience. The chef must be able to travel away from home for 35–45 days to participate in management training and work a variety of shifts, including weekends, evenings, and holidays. Work weeks are 45–55 hours and vary according to operational needs.

The position is based at Ancho & Agave in Omaha, Nebraska. The salary range is $65,000–$80,000 annually, based on experience.

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 degrees 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 simultaneously, and deliver results on time.
• Ability to travel away from home for 35–45 days for management training.
• Flexibility to work weekends, evenings, and holidays, as well as morning, afternoon, evening, and late-night shifts according to operational needs.
• Ability to work 45–55 hours per week; work-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, and stoop, and frequently lift up to 50 pounds.
• Must be at least 21 years old.

Responsibilities

• Create exceptional culinary experiences for guests.
• Oversee the daily operations of the restaurant kitchen.
• Interview and hire kitchen staff; supervise kitchen staff.
• Train staff and uphold standards for food preparation and plating.
• Train staff and enforce food safety and sanitation standards.
• Train staff and enforce workplace safety.
• 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.
• Develop people and culture and motivate employees toward positive results.
• Create and maintain vendor relationships.

Benefits

• Performance-based bonus program of up to $12,500 in the first year.
• Medical, dental, vision, disability, and life insurance.
• Paid vacation upon hire.
• 401(k) with company match.
• Career advancement opportunities.
• Allowance for off-duty dining.
• Relocation assistance.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed