Executive Chef (6607)

MAXBY HOSPITALITY INC • Lee's Summit, MO

2d • Onsite

About The Position

Ancho & Agave is seeking a motivated, creative, and reliable Executive Chef to help us create the ultimate dining experience for our guests. If you have a passion for the culinary arts and possess great leadership skills, we want YOU! Qualified candidates will be driven to succeed, possess excellent multitasking, interpersonal and communication skills with the desire to develop people and culture while having a strong culinary background and a passion for food and the guest experience. This is a working Chef position.

Requirements

• Minimum 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 industry operations, safety, and sanitation standards
• Must be able to communicate clearly and effectively (verbal and written)
• Ability to lead a diverse team with varying degrees of experience
• Strong leadership and coaching skills with ability to motivate employees and obtain positive results
• Excellent time management, organizational, decision-making, and problem-solving skills
• Ability to create and maintain vendor relationships for effective partnerships
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results
• Must be able to travel away from home for 35-45 days to participate in management training
• Flexibility to work weekends, evenings, and holidays
• Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs
• Ability to work 45-55 hour work weeks
• Must have exceptional hygiene and grooming habits
• Must have reliable transportation to and from work
• High level of stamina to work on feet for extended periods
• Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs
• Must be 21 years or age or older

Responsibilities

• Creating exceptional culinary experiences for our guests
• Overseeing the daily operations of the restaurant’s kitchen
• Interviewing & hiring kitchen staff
• Supervising all kitchen staff
• Training and upholding standards for food preparation and plating
• Training and enforcing food safety & sanitation
• Training & enforcing workplace safety
• Scheduling and directing kitchen facility & equipment maintenance
• Creating work schedules
• Controlling operational costs
• Monitoring inventory
• Purchasing supplies and food from approved vendors
• Appraising staff performance

Benefits

• Competitive Salary ($70,000 - $85,000 annually, based on experience)
• Performance-based Bonus Program (Up to $12,500 in 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: Executive
• Education Level: No Education Listed