Assistant Executive Chef

Pay range: $77,992.20 - $98,012.20 per year (based on experience, non-exempt, assumes 50 hours per week) or $27.27 - $34.27 per hour.

Benefits

• Medical, dental, and vision coverage
• 401(K) retirement plan
• Paid time off
• Monthly and annual performance bonuses
• Paid management training program for career advancement (promote from within)
• $250 referral bonus for Team Member positions, $500 for restaurant management positions (locations other than home location)
• Exclusive employee discounts
• Most locations closed on Thanksgiving and Christmas
• Financial assistance through the Lucky Cat Fund for qualifying team members during hardships

About the Role

The Assistant Kitchen Culinary Manager (also referred to as Assistant Executive Chef) assists in managing the restaurant culinary team and food service operations to ensure high operating standards in the kitchen. Responsibilities include hiring, training, and developing the culinary team, managing inventory, controlling costs, and maintaining product quality. Reports directly to the restaurant Executive Chef or Kitchen Manager.

Responsibilities

• Accountable for operational excellence in the kitchen
• Delegate tasks and give direction to all kitchen staff
• Conduct initial interviews with kitchen management and staff candidates
• Select, orient, and continually develop all Sous Chefs and kitchen staff
• Prepare work schedules for Sous Chefs and kitchen staff
• Maintain on-going safety certification requirements for all kitchen staff
• Supervise and facilitate training for food prep, menu execution, procedures, and recipes
• Maintain all product quality standards
• Maintain expected food costs and inventory
• Ensure proper timing and production for food orders
• Conduct on-going performance appraisals for Sous Chefs and kitchen staff
• Hold kitchen staff accountable for dress code standards
• Oversee or complete all prep lists and ordering guides
• Complete opening and closing checklists
• Responsible for maintenance and repairs of kitchen equipment and facility
• Proficient in working all kitchen stations
• Provide a clean and safe environment for team members and guests

Requirements

• 2+ years of culinary management experience, including managing and writing prep lists
• Valid driver’s license to perform duties such as shift coverage, meeting liquor license requirements (state-dependent), delivering large catering orders (may include operating a rental truck), supply runs, local restaurant marketing, offsite training, business meetings, and traveling between restaurant locations
• Experience working in a hands-on, fast-paced, high-volume environment
• Experience managing a team and developing employees for future leadership roles
• Experience facilitating and executing effective training programs
• Effective communication and organizational skills
• Understanding of inventory management, cost of goods, and financial control
• Able to stand and walk for 8–10 hours per shift
• Able to reach, bend, balance, and transport objects weighing up to 30 lbs. repeatedly during a shift; occasionally lift up to 50 lbs.

Preferences

• Bilingual in English and Spanish
• Experience in casual or upscale dining
• Experience in a restaurant chain or franchise with established processes and corporate structure