Executive Chef

About the role

Reporting into the Director of Operations, the Executive Chef is responsible for managing all aspects of culinary operations in a fast-paced, high-volume scratch kitchen, driving the culinary execution of our uniquely inspired menu. From preparation and execution of the menu to assurance of guest satisfaction, the Executive Chef will oversee and coordinate the kitchen team to provide excellent operations in all facets of the business: hospitality, food quality, staff management, environment, and profitability.

Responsibilities

• Manage day-to-day operations by following food quality standards, solving cost and inventory issues, and effectively managing labor.
• Responsible for managing food cost, inventory and ordering of food and kitchen; accountable to all cost, labor, and expense goals as outlined in venue’s operating budget.
• Uphold all policies and procedures focused on product quality: daily line checks, prep and par level control, regular food audits, and 100% commitment to safe and sanitary operations.
• Lead menu and system rollouts and kitchen initiatives.
• Execute planned corporate menus, including seasonal menu changes and private event menus.
• Ensure collaboration between kitchen and front of house operations to ensure seamless service.
• Recruit, interview, hire, onboard and successfully train all kitchen associates.
• Focus on team member/associate development and cross training to ensure maximum operational efficiency and career growth.
• Conduct/lead pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff.
• Introduce and manage the implementation of kitchen training materials to the team.
• Maintain a safe, secure and healthy work environment and food safety.
• Focus on and maintenance of excellent kitchen facilities: equipment cleanliness and preventative maintenance, timely repair and resolution of any facilities related issues, and staff education on all kitchen facilities maintenance and cleanliness responsibilities.
• Ensure proper safety protocols to minimize risk and ensure a safe environment for guests and associates.

Requirements

• Minimum of 5 years of experience as a culinary manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue.
• Collaborative, using a team approach to creating an equitable workplace environment and have respectful working relationships.
• Results driven; ability to lead/coach team to achieve business objectives/goals.
• Strong communication skills with the ability to resolve conflict and provide direction to teams.
• Demonstrates financial acumen, strong understanding of culinary operations & safety.
• Tech savvy and willingness to learn new systems and tools.
• Flexible availability to work evenings, weekends, and holidays.

Preferred Skills and Experience

• Culinary Degree preferred.

Physical Requirements

• Physical activities on a continuous basis for up to 10 hours, including standing, walking, bending, sitting, and occasional lifting up to 40 lbs. may be required.
• The venue may include slick surfaces, stairs, narrow spaces, and navigating complex areas.
• The noise level in the work environment is typically moderate to high.
• Temperatures may vary, including hot and cold environments.
• Frequent use of hands to do repetitive motions, such as chopping, stirring, cleaning, etc.
• Occasional use of telephone/video conferencing, and usage of a computer and keyboard to communicate through written means.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and responsibilities.

Benefits

• Health/dental/vision coverage options.
• 401(k) matching.
• Company paid Life and AD&D Insurance.
• Voluntary short term and long term Disability Insurance.
• Generous PTO, including paid parental leave.
• Associate discounts (FREE mini golf!).
• Pet Insurance.
• Flex Spending Accounts.