Compensation Range$85,000 - $100,000 / Year
*Up to 25% bonus eligible position
OverviewHiring Immediately - Executive ChefReporting to: This position reports to the General Manager. You will work with a passionate and highly respected team committed to leading and inspiring others to deliver our mission: Great Hospitality. Every Time.
What we offer:As the Executive Chef you will:- Manage shifts which include daily decision making, scheduling, and planning
- Demonstrate superior ingredient knowledge and understanding of culinary trends
- Use your career experience and talents to help the restaurant reach its financial goals through skillful management of labor cost, food cost, and other controllable costs
- Execute mastery of receiving and storage standard procedures
- Need to demonstrate ability to run volume shifts from either expo or lead kitchen position
- Manage on-the-fly requests with ease and poise creating a calm and positive work environment
- Foster an environment of continuous learning, open and honest feedback, and corrective action as needed
- Be responsible for running the restaurant as if an owner
You'll thrive in this position if you are:- Passionate about creating memorable dining experiences by exceeding guest expectations
- Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness
- Committed to driving continuous improvement by coaching, leading, and developing the restaurant team
- Service-oriented in your approach to working in a high-volume environment
What we're looking for:- 5+ years of high-volume culinary management experience
- Demonstrated working understanding of business operations and financials
- Solid track record of success in previous assignments demonstrating upward career tracking
- Culinary school background is a plus
- Prior POSitouch, Crunchtime, and Open Table experience is a plus
- Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time
- Must be able to work closing shifts, weekends, and holidays as needed
- Able to grasp, reach overhead, push, lift, and carry up to 50 pounds
- Finger/hand dexterity to operate kitchen machinery, knives, etc.
- Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space
- Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food
