Executive Chef (New Hogsalt Concept) - 4 Charles Flamingo Club

About the role

Hogsalt is seeking a Full Time Executive Chef to join their team in Miami, Florida. The ideal candidate will oversee all culinary operations and conduct onsite training in Chicago or New York City until the restaurant opens.

Responsibilities

• Ensure all policies and procedures are followed, including recruiting, hiring, and training, 6-month employee reviews, progressive discipline, and any other employee documentation.
• Communicate professionally and confidently with guests, employees, vendors, and leadership.
• Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis.
• Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership.
• Work collaboratively with the Events, Marketing and Branding, Purchasing, and other teams to promote the overall financial health of the restaurant.
• Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues.
• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date.
• Cooktrain all back-of-house staff, including updating training materials and scheduling practical exams, and foster professional development for employees and leadership.
• Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position.

Qualifications

• Minimum of 5 years working in a fast-paced, full-service restaurant.
• 3 years of experience as an Executive Chef or other senior-level kitchen leadership position.
• In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health.
• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.
• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director.
• Must be able to frequently lift items weighing up to 50 pounds.

Benefits

We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off!