Executive Chef
About The Position
The Executive Chef will lead culinary operations for an award-winning café that is preparing to expand and has added food trucks for mobile catering. The café has an open-kitchen concept and a high-volume environment of up to 800 covers a day. The role calls for a hands-on management style, with active involvement in daily production, preparation, and kitchen cleanliness. The chef will work with the support of two sous chefs and help train and mentor the staff. The position offers a base salary of $70,000 to $85,000, commensurate with experience, plus a quarterly bonus based on established year-over-year sales. The employer states a maximum of 60 hours per week, all holidays off, and a schedule intended to support personal and professional growth.
Requirements
- At least 10 years of experience in the culinary field.
- Comprehensive knowledge of various cuisines.
- A hands-on management style and willingness to be actively involved in daily production, preparation, and kitchen cleanliness.
- Exceptional organizational skills.
- Knowledge of catering production.
- Basic understanding of Cajun, Creole, or Southern cooking.
- Basic Excel and Word document skills.
- Goal-oriented approach and desire to succeed.
Nice To Haves
- Bilingual skills.
Responsibilities
- Refine and perfect recipes.
- Manage food costing.
- Develop weekly specials.
- Direct the organization, maintenance, and cleanliness of the physical plant.
- Oversee from-scratch production and manage line output.
- Prepare large-batch quantities and assist with food preparation.
- Train and mentor staff, with support from two sous chefs.
Benefits
- Competitive base salary of $70,000 to $85,000, commensurate with experience.
- Quarterly bonus based on established year-over-year sales.
- Maximum of 60 hours per week.
- All holidays off.
- Schedule that supports personal and professional growth.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
