5+ years of Executive Chef experience in a full-service restaurant
Proven ability to lead and develop teams
Expertise in managing back-of-house (BOH) systems
Strong understanding of food cost control and inventory management
Experience in menu development and seasonal offerings
Responsibilities
Oversee and ensure effective BOH operations and inventory management
Provide leadership and guidance to both hourly and management teams
Research and execute seasonal menus in collaboration with divisional leaders
Ensure comprehensive BOH training with divisional trainers and chefs
Conduct quarterly audits of BOH standard operating procedures
Collaborate with chefs to manage food purchasing and supplies
Maintain and update recipe costing alongside the management team
Benefits
Opportunities for professional development and training
Supportive work culture focused on teamwork and collaboration
Flexible scheduling with varied shifts
Potential for career advancement within the organization
Full Job Description
Responsibilities
Oversee, monitor and ensure effective and efficient BOH operations including monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
Research, develop and execute seasonal menus and new menu items as directed in partnership with divisional leaders
Ensure effective BOH training in collaboration with divisional trainers and chefs
Conduct quarterly in-restaurant audit of BOH standard operating procedures and systems
Partner with designated chefs to purchase and order food product and supplies for the restaurant
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Create new and maintain existing recipe costing in partnership with GM and designated chefs
Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
Qualifications
5+ years of Executive Chef experience in a full-service restaurant
