Executive Chef

Lessing's

$90K — $100K *
Food & Beverages
Less than 5 years of experience
Job Overview by Ladders

Qualifications

  • Minimum 3 years' experience as an Executive Chef in a high-volume, 3-star/3-diamond establishment
  • Expertise in seafood and seasonal ingredients
  • Strong understanding of P&L and cost management
  • Experience in developing community partnerships and brand representation
  • Flexible schedule; available nights, weekends, and holidays
  • Proven ability to build and mentor high-performing teams
  • Proficient in Microsoft Office, accounting, POS systems, and payroll/HRIS programs
  • Bachelor's degree or culinary degree preferred with stable employment history

Responsibilities

  • Lead and develop the culinary team for the Oyster Bar & Tap House
  • Oversee daily operations and ensure quality in BOH functions
  • Maintain food cost and labor guidelines while ensuring safety standards
  • Innovate and implement new recipes for the culinary program
  • Provide support and guidance to culinary and service team members
  • Collaborate with the Service Leadership team for operational success
  • Encourage and enhance guest interactions at the Oyster Bar

Benefits

  • Opportunity to lead a new restaurant concept
  • Innovative culinary environment with focus on seafood
  • Community engagement and local seafood procurement
  • Support for professional development and team growth
  • Dynamic work atmosphere on the Jupiter waterfront
  • Involvement in marketing and brand representation
Full Job Description
Description:
Please use this link to complete an application on our Company Career Page: https://lessingsinc.peoplematter.jobs/

Position: Executive Chef

Job Overview:
The Executive Chef will lead and develop our culinary team for the Project's Oyster Bar & Tap House concept, and oversee the daily culinary operations for a groundbreaking, brand new restaurant on the Jupiter waterfront, along with a local seafood procurement program as part of the on-site commercial fishing docks. The successful candidate will ensure the highest level of quality for the restaurant's BOH operations, culinary program execution and service, maintain and/or exceed food cost and labor guidelines, and follow all safety and sanitation regulations. The Executive Chef will continually innovate and implement recipes, provide constant guidance and support for culinary and service team members, and collaborate and communicate with the Service Leadership team. Our Executive Chef will encourage our guests to interact with our team at our Oyster Bar & Tap House concept.

Qualifications:
• Minimum 3 years' experience as an Executive Chef in a high-volume establishment at a 3-star/3-diamond level of service
• Highly educated in food and beverage with an emphasis on seafood and seasonal ingredients
• Understanding of P&L for management of cost controls, budgets and forecast projections.
• Identify and evaluate competitors, develop strategic partnerships with the community, and represent the culinary program as part of the brand in partnership with our marketing and public relations team
• Open availability including nights, weekends and holidays
• Flexible and willingness to adapt to ongoing changes
• Proven track record in building high-performing teams with an ongoing development plan for future leaders in our company
• Fluency in Microsoft Office Suite, accounting software, POS systems and payroll/HRIS programs
• Professional and confident in verbal and written communication with guests, team members and ownership
• Culinary degree and/or Bachelor's degree preferred with stable employment history

Salary Range (NY only): $90,000 - $100,000 per year

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