Executive Chef

Red Pebbles Hospitality•Nashville, TN

3d•Onsite

About The Position

Adele’s, located in the heart of the Gulch, is a Nashville favorite known for its seasonal, farm-to-table dishes and warm hospitality. We’re currently looking for a Executive Chef to join our team! From wood-fired favorites to fresh, vibrant flavors, Adele’s offers an unforgettable dining experience, and we’re excited to welcome someone who shares our passion for great food and service.

Requirements

Minimum two years culinary leadership experience in a high-volume, full-service restaurant kitchen.
Proven track record of creating and executing successful menus that showcase authentic flavors and ingredients.
Strong leadership and management skills, with experience in leading and mentoring kitchen staff.
Excellent communication and collaboration skills, with the ability to work effectively with front-of-house staff and management.
Strong organizational skills, with the ability to manage multiple priorities and deadlines.
Solid understanding of food safety and sanitation regulations, with the ability to ensure that all kitchen operations are in compliance.
Experience managing payroll and schedules is required.
Must have understanding of food cost and be capable of conducting and assessing restaurant inventory.
Must be proficient with computers and have excellent written and verbal communication skills.
Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
Ability to work flexible hours, including weekends and holidays, as needed.

Responsibilities

Execute menus that showcase flavors and ingredients, while also catering to the local market's tastes and preferences.
Ensure that all dishes are prepared to the highest standards of quality, taste, and presentation, and that all food safety and sanitation regulations are strictly adhered to.
Manage and mentor a team of kitchen staff, including sous chefs, line cooks, and dishwashers, to ensure that all work is completed efficiently and effectively.
Collaborate with front-of-house staff to develop and implement new culinary initiatives and promotions that drive customer engagement and loyalty.
Manage inventory levels and ordering to ensure that all ingredients and supplies are available in sufficient quantities and within budget constraints.
Continuously monitor food costs and menu pricing to ensure that we are maximizing profitability while maintaining high-quality standards.
Keep up-to-date with emerging trends and developments in cuisine, and use this knowledge to drive innovation and creativity in menu development and execution.
Work with the management team to develop and implement strategies that support the restaurant's overall goals and objectives.
Responsible for hiring, on-boarding and continuous training of kitchen employees.
Schedule and oversee necessary maintenance and repairs on kitchen appliances.
Create schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets.
Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas.
Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.