Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Retirement Plan
Paid Time Off
career training
Employee Discounts
flexible schedule
performance bonuses
Job Description
Eli's Restaurant Group is a renowned family of restaurants celebrated for its exceptional food quality, outstanding service, and commitment to creating great workplaces. Known for fostering creativity, passion, and dedication among its employees, the group emphasizes not only the culinary excellence it delivers to guests but also the empowerment and growth of its team. The organization offers top-notch benefits, extensive career-long training, and development opportunities, making it an ideal environment for individuals passionate about pursuing a career in the restaurant industry and growing within a supportive and dynamic team setting.
At the heart of Eli's Restaurant Group is a dedication to community, teamwork, and continuous improvement. The culture encourages innovation, mentorship, and a strong work ethic, factors that contribute to the company's reputation as a premier dining experience and a valued employer. The Executive Chef role at Eli's is a pivotal leadership position designed for a culinary professional who not only excels in food preparation but also thrives in managing a talented kitchen team and overseeing back-of-house operations in a high-volume restaurant environment.
The Executive Chef plays a critical role in supporting and leading the Sous Chefs by providing training and mentorship across all back-of-house staff. This leadership extends to working collaboratively with the service line to ensure smooth preparation and efficient food service. The role demands expertise in maintaining stringent budget controls and managing food and labor costs through the development of quarterly and annual financial plans. The Executive Chef must combine a passion for culinary excellence with a strong leadership capability, ensuring that the kitchen operates cohesively and delivers exceptional food quality.
This position requires a comprehensive knowledge of all aspects of food production, inventory, and purchasing while implementing company standards and operational procedures. The Executive Chef is directly responsible for enhancing team performance, driving compliance with health and safety regulations, and optimizing kitchen functionality from culinary equipment to building infrastructure. Moreover, this role involves a strategic component to establish staffing needs and talent development plans in partnership with corporate teams, fostering succession planning and career advancement pathways within the back-of-house team.
Collaboration with other management roles, especially the General Manager, is essential to maintain a unified approach in all operational policies and initiatives. The Executive Chef addresses guest concerns related to food and kitchen service, further demonstrating the role's extent beyond pure culinary responsibilities to include customer service and operational oversight. Ultimately, this role demands an individual who is adaptable, quick-thinking, and capable of effective communication both orally and in writing to successfully navigate the fast-paced, high-volume restaurant environment.
The successful candidate will bring at least five years of managerial experience in high-volume restaurant kitchens, proven skills in teaching and mentoring kitchen staff, and comfort operating administrative systems for cost and labor management. Certification such as Food Handler’s Certification is mandatory, alongside proficiency in Microsoft Office applications. The physical demands of the role involve standing, sitting, lifting, bending, along with the flexibility to work varied shifts including weekends and holidays. Eli’s Restaurant Group welcomes individuals who are passionate about food, dedicated to their team, and ready to contribute to an extraordinary dining experience.
At the heart of Eli's Restaurant Group is a dedication to community, teamwork, and continuous improvement. The culture encourages innovation, mentorship, and a strong work ethic, factors that contribute to the company's reputation as a premier dining experience and a valued employer. The Executive Chef role at Eli's is a pivotal leadership position designed for a culinary professional who not only excels in food preparation but also thrives in managing a talented kitchen team and overseeing back-of-house operations in a high-volume restaurant environment.
The Executive Chef plays a critical role in supporting and leading the Sous Chefs by providing training and mentorship across all back-of-house staff. This leadership extends to working collaboratively with the service line to ensure smooth preparation and efficient food service. The role demands expertise in maintaining stringent budget controls and managing food and labor costs through the development of quarterly and annual financial plans. The Executive Chef must combine a passion for culinary excellence with a strong leadership capability, ensuring that the kitchen operates cohesively and delivers exceptional food quality.
This position requires a comprehensive knowledge of all aspects of food production, inventory, and purchasing while implementing company standards and operational procedures. The Executive Chef is directly responsible for enhancing team performance, driving compliance with health and safety regulations, and optimizing kitchen functionality from culinary equipment to building infrastructure. Moreover, this role involves a strategic component to establish staffing needs and talent development plans in partnership with corporate teams, fostering succession planning and career advancement pathways within the back-of-house team.
Collaboration with other management roles, especially the General Manager, is essential to maintain a unified approach in all operational policies and initiatives. The Executive Chef addresses guest concerns related to food and kitchen service, further demonstrating the role's extent beyond pure culinary responsibilities to include customer service and operational oversight. Ultimately, this role demands an individual who is adaptable, quick-thinking, and capable of effective communication both orally and in writing to successfully navigate the fast-paced, high-volume restaurant environment.
The successful candidate will bring at least five years of managerial experience in high-volume restaurant kitchens, proven skills in teaching and mentoring kitchen staff, and comfort operating administrative systems for cost and labor management. Certification such as Food Handler’s Certification is mandatory, alongside proficiency in Microsoft Office applications. The physical demands of the role involve standing, sitting, lifting, bending, along with the flexibility to work varied shifts including weekends and holidays. Eli’s Restaurant Group welcomes individuals who are passionate about food, dedicated to their team, and ready to contribute to an extraordinary dining experience.
Job Requirements
- 5 plus years’ managerial experience in a high-volume restaurant required
- Experience with back of house administrative and managerial duties a must
- Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
- Proven ability in teaching and mentoring kitchen employees
- Exceptional communication and supervisory skills
- Food Handler’s Certification required
- Proficient in Microsoft Word and Excel
- Ability to demonstrate quick thinking and adaptability in a constantly changing environment
- Have interpersonal skills to deal effectively with all business contacts
- Work varied shifts, including weekends and holidays
- Able to effectively communicate in both written and oral forms
- Experience with cost and labor management software a plus
Job Qualifications
- Five plus years’ managerial experience in a high-volume restaurant
- Experience with back of house administrative and managerial duties
- Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
- Proven ability in teaching and mentoring kitchen employees
- Exceptional communication and supervisory skills
- Food Handler’s Certification
- Proficient in Microsoft Word and Excel
- Ability to demonstrate quick thinking and adaptability in a constantly changing environment
- Have interpersonal skills to deal effectively with all business contacts
- Able to effectively communicate in both written and oral forms
- Experience with cost and labor management software a plus
Job Duties
- Responsible for the execution and development of all company SOP
- Directly responsible for managing and systemizing all food production for their kitchen
- Oversee inventory and purchasing of products
- Ensure food and labor cost goals for restaurant are met by utilizing company systems and procedures
- Oversee all ordering duties for food, paper, and cleaning supplies
- Work with Corporate to establish appropriate staffing pars
- Oversee interviews, selection, hiring of all BOH team members
- Work with Corporate to establish a talent pipeline through succession planning
- Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations
- Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining
- Interview, select and train all BOH
- In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution
- Approve all expenditures for all facility related repairs and maintenance
- Analyze real time sales data and food cost to make tactical decisions affecting near term profitability
- Oversee and manage the kitchen during prep and service ensuring that service runs smoothly
- In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food
- Ensure safety and proper sanitation procedures amongst all staff
- Ensure that all staff and managers are trained and follow department of health protocols
- Ensure all managers maintain necessary certifications
- Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure
- Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant
- Responsible for the development of the Sous Chefs in leadership, training, and technical skills
- Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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