Executive Chef

Responsibilities

• Manages back of house team members, operations and food production for the restaurant and FIREBAR®
• Trains and develops Sous Chef
• Provides direction and training to team members by coaching, counseling and providing feedback on job performance
• Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station
• Supervises and participates in butchering and portion control on each shift
• Creates a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen
• Accountable for ordering produce, seafood, and main food orders
• Conducts inventory bi-weekly in a team effort
• Comfortable working in a team driven kitchen and closely works with all managers

Qualifications

• 2+ years high volume, full service restaurant experience in an Executive Chef position
• Warm, passionate, and committed to the industry
• Excellent communication skills
• Ability to remain calm, cool, and collected under pressure
• Self-Actualized and motivated
• Self-discipline; maintained professional appearance
• Butchering experience required
• Scratch Kitchen Experience preferred

Benefits

• Excellent earning potential
• Attainable bonus paid every other pay period
• Comprehensive training
• Three weeks paid time-off annually
• 401k + company match
• Competitive benefits—Medical, Dental, Vision, & Life Insurance
• New store openings— several growth opportunities for all team members!
• Holiday closures— closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!