Executive Chef

Job Summary

We are seeking a passionate, innovative, and highly experienced Executive Chef to lead the culinary team at our high-volume, seafood-focused restaurant.

About the Role

Bear Flag was founded in 2007 by Thomas and Erika Carson, inspired by a lifelong passion for fishing and fresh, sustainable seafood. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Responsibilities

• Supervise all kitchen staff, including hiring, training, scheduling, and performance management.
• Ensure consistent food quality and presentation standards are upheld at all times company wide.
• Maintain strict compliance with health, safety, and sanitation regulations.
• Control food costs and minimize waste through proper forecasting and portioning.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Lead by example in maintaining a clean, organized, and respectful work environment.

Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment
• Strong leadership and organizational skills.
• Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood.
• Proficiency in kitchen management, inventory control, and cost analysis.
• Ability to perform under pressure and maintain composure in a fast-paced environment.
• Excellent communication and team-building abilities.
• Expert knowledge of:
• Sustainable seafood sourcing
• Seafood seasonality
• Proper storage and handling procedures
• Raw bar operations

Qualifications

• Minimum of 3 years of experience in a high-volume kitchen management role, with at least 4 years preferred.
• Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
• Strong problem-solving skills and the ability to manage complex kitchen operations.
• Proficient in using computer systems and software necessary for kitchen management.
• Flexible availability, including nights, weekends, and to meet the demands of the business.
• Physical ability to perform job functions, including standing for long periods and handling heavy equipment.
• Must possess a current food safety certification (e.g., SERVsafe or equivalent).

Benefits

• 401(k)
• Bonus based on performance
• Company parties
• Competitive salary
• Paid time off

Pay

Salary range: $80,000 - $100,000 annually, commensurate with experience.

Schedule

Flexible schedule to meet the demands of the business, including nights, weekends, and holidays.