Executive Chef - Three Oaks Hospitality

Executive Chef

The successful candidate will manage kitchen staff, resolve kitchen issues, and train staff to execute new recipes. They will also oversee kitchen operations, including food supply delivery and special dish preparation.

• Hires and trains restaurant staff.
• Assists in organizing and overseeing staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline of employees in accordance with restaurant policy.
• Plans and directs food preparation and culinary activities.
• Modifies menus or creates new ones that meet quality standards.
• Estimates food requirements and food/labor costs.
• Supervises kitchen staff's activities.
• Arranges for equipment purchases and repairs.
• Recruits and manages kitchen staff.
• Rectifies arising problems or complaints.
• Performs the final touches on prepared plates.
• Performs administrative duties.
• Complies with nutrition and sanitation regulations and safety standards.
• Maintains a positive and professional approach with coworkers and customers.
• Performs other duties as assigned.

Required Skills/Abilities

• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Communication and leadership skills.
• Keep up with cooking trends and best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).

Education And Experience

• BS degree in Culinary science or related certificate.
• Minimum of 3 years of experience as Head Chef or a similar role.

Physical Requirements

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.

Benefits

• Generous paid time off.
• Medical, dental, vision, life insurance.
• 401(k) with company match.
• Employee Discount.
• Referral Program.
• Flexible Schedule.
• Paid Training.
• Free Parking.