5+ years of Executive Chef experience in a full-service restaurant
Ability to lead and develop teams
Skilled in managing BOH systems
Responsibilities
Oversee and ensure effective back-of-house (BOH) operations and food cost control
Guide and mentor hourly and management teams while fostering a supportive culture
Research, develop, and execute seasonal menus and innovative dishes
Ensure effective BOH training in collaboration with trainers and chefs
Conduct quarterly audits of BOH standard operating procedures
Collaborate with chefs to order supplies and maintain recipe books
Create and manage recipe costing in partnership with management
Participate in hiring, onboarding, and training BOH staff
Benefits
Promotes teamwork and camaraderie within the staff
Opportunities for professional development and leadership enhancement
Supportive workplace culture focused on mentoring and growth
Flexible scheduling, including variable shifts and travel opportunities
Engagement with prominent culinary trends and innovations
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
