EXECUTIVE CHEF

About Us

Ken Grossman started Sierra Nevada in 1980 with a hand-built brewhouse and the odds stacked against him. That passion forever changed the course of American craft brewing and launched a beer revolution that's in full force today. We’re committed to advancing a culture of inclusion and believe diversity in all its forms makes us stronger. We keep pushing boundaries, whether that’s in the brewhouse, with sustainability, or in the great outdoors.

About the Role

The Executive Chef is responsible for all Back of the House operations, hospitality, food quality, food costs, cleanliness, training, and maintaining a welcoming environment for guests and employees. Reporting to the Food and Beverage General Manager, the Executive Chef oversees menu development, recipe adherence, day-to-day kitchen operations, ordering, internal and external catering, large party execution, and team management.

Responsibilities

• Provide clear and professional communication and direction to all staff to ensure guest satisfaction
• Develop and uphold standardized recipes focusing on seasonal and local ingredients
• Maintain clean and orderly kitchen areas through the use of systems and organizational tools
• Constantly provide feedback and review operations to identify problems, concerns, and opportunities for improvement
• Accurately manage financially driven goals and fiduciary responsibilities
• Manage employee and vendor relationships in a professional manner with the highest integrity
• Interview, schedule, and train all Back of the House positions
• Actively participate in daily, weekly, and monthly trainings and operational updates
• May be assigned additional work within the restaurant operation as needed
• Follow and enforce all SNBC policies and local/state laws regarding responsible alcohol service
• Uphold standards which exceed regulatory industry standards for health code, quality, and cleanliness

Requirements

• Associate's Degree in Culinary Arts preferred
• 5 years of restaurant experience required
• 3 years of supervisory or managerial experience required
• 2 years of Executive Chef experience required
• A pattern of regular, prompt, dependable attendance required
• Ability to work effectively as part of a team while undertaking a leadership role
• Ability to handle the pressures of coordinating a wide range of activities while delivering superior service
• Passion and desire to learn about craft beer, artisanal foods, and complementing flavors
• Sound knowledge of restaurant compliance requirements
• Demonstrated attention to detail, with the ability to manage several priorities and apply appropriate judgment
• Strong knowledge and understanding of hospitality and restaurant flow
• Proficient written and verbal communication skills
• Proficient math skills and ability to read and interpret financial documents
• Basic computer knowledge, specifically Microsoft Outlook, Word, and Excel
• Skilled in time management

Additional Requirements

• Must be at least 21 years of age
• Selected candidate must pass a pre-employment, post-offer background check

Pay

$73,838 to $115,188 base compensation for this role. Individual offers are based on skills, experience, and qualifications. This role may be eligible for our bonus program.

Benefits

• 10% company match on 401(k) contributions
• Learning and development opportunities
• Ongoing safety trainings, state-of-the-art equipment, and preventative care
• Medical, dental, and vision insurance
• Onsite medical clinic
• Mental health and well-being benefits including paid sick leave
• Paid time off