Executive Chef

Responsibilities POSITION TYPE: Full Time The Executive Chef plays a pivotal role in the culinary operations of the establishment, ensuring that every dish served reflects the highest standards of quality and taste As a leader in the kitchen, this individual is responsible for overseeing all culinary aspects of the business, maintaining adherence to company standards, and delivering an exceptional dining experience to guests The Head Chef leads by example, fosters a culture of excellence, and contributes to the overall success and growth of the venue Develop and execute culinary strategies to achieve operational goals and uphold company standards Lead and manage the kitchen team to ensure the consistent delivery of high-quality food items Maintains inventory levels to ensure freshness and cost-effectiveness Train and mentor kitchen staff, fostering a collaborative and high-performing team environment Implement and enforce food safety and sanitation standards to comply with regulations and ensure guest safety Collaborate with the General Manager to plan and execute local community marketing initiatives Proactively seek feedback from guests and team members to continuously improve food quality and service Manage kitchen budget, monitor expenses, and contribute to the achievement of financial goals Oversee equipment maintenance and kitchen cleanliness to uphold hygiene standards Maintains all required checklists and policies Listen to the Customer both external customers and internal customers Own the Problem, doing your best to solve the problem and seek help from others Test and Learn, by elevating, educating, and developing through continued training and learning Create Positive Energy, optimism and a can-do attitude are infectious and motivating Avoid negativity, focus on solutions, and avoid blame Show Urgency, get things done quickly and accurately Be Consistent and Fair, by showing respect to your co-workers Be Respectful of the Companies Resources, respecting each others time and money to optimize success for the business and each other Deliver Results, our business is to succeed and deliver positive results to better provide future growth and opportunities for development Requirements & Minimum Qualifications: 5 years of experience as an Executive Chef Catering experience required Proficiency in culinary techniques and menu development Knowledge of kitchen operations, including inventory management and food safety protocols Familiarity with MS Office Suite (Outlook, Word, Excel) Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays Excellent communication skills, both verbal and written Results-oriented with a proactive approach to leadership Ability to stand and work in a fast-paced environment for extended periods Ability to lift over 50 lbs. if necessary Legally authorized to work in the US Job Type: Full-time Pay: $85,000.00 - $90,000.00 per year Benefits: 401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Shift: 8 hour shift Supplemental Pay: Quarterly bonus Work Location: In person