Executive Chef Jobs

About The Position

Requirements

• Associate's Degree or 3-5 years of related experience in hospitality
• 2+ years hands-on restaurant/bar management experience required
• 2+ years of extensive catering management experience required
• Working knowledge of Restaurant/Bar retail operations; demonstrated experience in promoting and driving special food and beverage programs
• Prior experience using and maintaining POS systems, cash handling, ordering, and inventory is required
• Virginia’s Program (RSVP) and Managers’ Alcohol Responsibility Training (MART) certified (or ability to obtain)
• Strong organizational and problem-solving skills.
• Participative management style, emerging leadership skills, and strong customer service orientation
• Ability to work in a collaborative team environment while fostering strong client and customer relationships.
• Valid Driver’s License and Personal Vehicle (mileage is reimbursed)

Nice To Haves

• ServSafe® Food Protection Manager Certification preferred

Responsibilities

• Manage all Restaurant Dining Room, Bar, and Catering activities to achieve optimal use of resources to assure operations run smoothly, efficiently and reflect the MG brand
• Identify opportunities to expand restaurant & catering growth
• Assist leadership in maintaining seasonal offerings to meet customer demand
• Tend bar and expedite food during high-volume times
• Set up and execute all special programs for the Restaurant/Bar operations, adhering to MG branding standards.
• Consult with customers to determine their catering requirements and propose MG catering options; organize venues/equipment, supervise catering staff and coordinate the preparation and serving of food during events
• Coordinate transportation for food and catering equipment
• Track catering records and maintain expense records
• Collaborate on menus for catering events with the General Manager and Executive Chef, and ensure adherence to company brand, recipes, and presentation
• Ability to coordinate catering requirements with customers, chefs, and suppliers
• Assist leadership in assessing staffing needs, purchasing, and maintaining inventories for beer, wine, and spirits for restaurant and catered events
• Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, feedback, and training
• Foster an inclusive environment for all staff, clients, and guests, while maintaining effective and appropriate client and customer-centric relationships
• Work: ability to work flexible hours, including weekends and evenings, depending on catering needs

Benefits

• Competitive Pay
• Uniforms
• Meals
• Training and Mentorship
• Benefits (Health, Vision, Dental, etc.)
• Significant opportunities for growth and career advancement