Executive Chef

Overview

The Oceanaire Seafood Room is an upscale dining establishment known for its impeccable fresh seafood, classic supper club ambiance, and elegant interiors. It offers a refined selection of seasonal catches, cocktails, and wines, providing a timeless yet modern approach to sophisticated seafood dining.

Responsibilities

• Ensures excellence in guest satisfaction through a "Do Whatever It Takes Attitude" and hands-on management style
• Manages all back of house staff in an upscale/fine dining kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organize work area adhering to all OSHA regulations

Qualifications

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale/fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Pay

USD $95,000.00 - USD $105,000.00 /Yr.