Executive Chef

Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.Salary Range: $100k - $120kENEFITS & PERKS:Competitive payHealth insurance plans available for as low as $130 per month after 90 days of employmentDental and vision plansPaid time offDiscounted shift meal and generous dining discountCompany sponsored 401kPaid pregnancy and parental leaveVoluntary benefits: short-term disability and accident insuranceFree access to company massage therapistDiscounted gym & yoga membershipFree mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-personTraining and career growth opportunitiesFree Employee Assistance Program with resources for legal, financial, and life needsWHAT OUR EXECUTIVE CHEFS DO:Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employeesInteract with, direct, and supervise kitchen employees on a daily basis in accordance with company standardsTrain and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machineryAssign and enforce operational goals for kitchen staffIdentify, address, and document individual employee performance problemsUnderstand, follow, and teach food allergy procedures and special orders/dietary restrictionsPerform weekly inventory, ensuring that kitchen is well stockedTrain and develop key employees for growth, advancement, and promotionWork with culinary team to develop and test new recipesAssign production duties to all kitchen staffDevelop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targetsAchieve food and labor costsMeet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standardsBecome proficient in all stations within the kitchenExpedite food orders from kitchen stations to dining roomsModel and ensure kitchen employees understand and adhere to sanitation and safety guidelinesFoster an environment of hospitality in which all team members put the guest first in every situationExecute established food standards for overall guest satisfaction that meet or exceed company standardsWHAT YOU NEED TO BE AN EXECUTIVE CHEF:Experience managing in high volume restaurants, with a minimum of five years preferredStrong understanding of restaurant operationsPassion for hospitalityDemonstrated ability to lead a teamCapable of identifying problems and determining accurate solutions on each shiftFiscally responsible and experienced in achieving food and labor costsLove for all things food and beverageBe caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellenceAble to speak, read, write, and understand the primary language(s) used in the workplaceAble to read and follow a recipe to standardAbility to work on your feet for eight hours or more a day in a confined area with fluctuating temperaturesCapable of lifting up to 50 pounds, as neededContinuous bending, stooping, reaching, twisting, and use of hands and armsMay be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy