EXECUTIVE CHEFWe are seeking an entrepreneurial minded Executive Chef to lead the day-to-day culinary operations of our DC location. Reporting to the General Manager, the Executive Chef will have excellent people leadership skills to guide our culinary team, ensuring exceptional food quality and consistency while optimizing profitability.
WHAT WE BRING TO THE TABLE: - Salary range of $96,000.00 - $110,000.00 annually + bonus opportunities
- Medical, Dental & Life insurance (Medical Employee Only plans are 100% covered by PLANTA)
- Paid time off to rest and refuel
- ClassPass Wellness/Fitness Program
- 50% Discounts at all full-service PLANTA locations
- Opportunities to grow & develop your career with our fast-growing company
WHAT YOU BRING TO THE TABLE: - A track record of progressive sophisticated-casual culinary management experience, with at least 2 years of experience as an Executive Chef in a comparable, fast-paced and dynamic environment
- A solution focused and hands-on leadership style
- Ability to motivate others and build diverse, effective teams
- A strong attention for detail and commitment to upholding high standards
- Ironclad integrity, sound decision making ability, and analytical mindset
- Solid financial acumen with experience successfully managing budgets, food cost, and inventory
- An innovative mindset towards business growth
- Passion for and knowledge of plant-based ingredients preferred, but we're happy to show you the way!
- Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business
- Culinary degree preferred but not required
WHAT'S ON YOUR PLATE:- Championing hospitality for both guests and employees by creating a welcoming, positive environment
- Actively participating in service, exemplifying standards, while providing hands-on coaching and quality control oversight
- Overseeing product preparation, presentation, and service to ensure adherence to restaurant standards
- Implementing standard operating procedures and initiatives; consistently seeking ways to improve operational efficiency
- Developing new menu items and seasonal specials in collaboration with Executive Culinary leadership that enhance the dining experience, attracts guests, and drive sales and profitability.
- Taking ownership of profit & loss to hit targets by managing inventory and purchasing while minimizing waste and labor costs
- Ensures accuracy of production and recipe execution as well as receiving and invoicing activity
- Recruiting and hiring A players who are motivated to grow with the company
- Trains and supervises culinary team members' skills and techniques
- Empowers sous chefs and supervisors with information, resources, and development opportunities to succeed
- Oversees various human resources functions including weekly payroll processing, performance management, coaching and counseling and terminations
- Foster positive and direct lines of communication between all departments and senior leadership
- Ensures that all team members are compliant with Company's policies and procedures, as well as city, state, and federal laws
- Responsible for operating within all health, safety and hygiene regulations and standards per the department of health
- Ensuring repairs, maintenance and preventative upkeep for the building, facility, and grounds
