Executive Chef

About the role

Lead all culinary operations with precision, creativity, and leadership. Mentor and inspire the kitchen team, develop seasonal menus, and collaborate with the General Manager and corporate teams to ensure operational success.

Responsibilities

• Mentor and inspire the kitchen team
• Develop seasonal menus and specials
• Collaborate with the General Manager and corporate culinary and operations teams
• Supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline
• Lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management

Requirements

• 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role
• Culinary degree preferred
• Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• Strong financial acumen and ability to analyze data
• Desire to teach and mentor both your staff and culinary interns
• Knowledge of safety and hygiene protocols
• Working knowledge of HR practices and labor laws
• Ability to frequently lift up to 40 pounds
• Stamina to work in excess of 40 hours per week
• Spanish language skills a plus

Qualifications

• Personal attributes: Exceptional communication and organizational skills, gracious spirit of hospitality, intellectual curiosity and emotional maturity, continual staff development in all areas of food education, ability to work clean, organized, and lead a team
• Professional attributes: Extensive knowledge of kitchen fundamentals, strong financial acumen, desire to teach and mentor both staff and culinary interns

Skills

• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Continual staff development in all areas of food education
• Ability to work clean, organized, and lead a team
• Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
• Strong financial acumen and ability to analyze data
• Desire to teach and mentor both staff and culinary interns

Benefits

• Opportunities for professional growth and development
• Opportunities to mentor and inspire the kitchen team
• Opportunities to work in a high-volume, fine dining environment
• Opportunities to collaborate with corporate culinary and operations teams

Pay

$110,000 to $120,000 + Bonus

Schedule

Excess of 40 hours per week