Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $79,400.00 - $117,800.00
Work Schedule
Flexible
On-call
Day Shifts
Weekend Shifts
Night Shifts
Benefits
flexible schedule
Paid Time Off
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
employee discount
Job Description
This opportunity is with a dynamic culinary organization known for its commitment to high-quality, innovative dining experiences. The company operates within the hospitality sector, focusing on delivering exceptional food services across multiple venues and catering operations. Recognized for its dedication to organic cuisine and adherence to stringent service standards, this establishment prioritizes guest satisfaction, team leadership, and operational excellence. The company seeks a talented Corporate Executive Chef who is adept at managing fast-paced, high-quality kitchens and motivated to enhance its brand and culinary offerings further.
The Corporate Executive Chef role is designed for a seasoned culinary leader with proven manageme... Show More
The Corporate Executive Chef role is designed for a seasoned culinary leader with proven manageme... Show More
Job Requirements
- Minimum of 10 years culinary leadership experience
- at least 5 years managing kitchen restaurant operations
- valid Health Department Food Handlers Card
- active managerial credentials
- ability to work a minimum of 45-50 hours per week
- flexibility to work nights, weekends and holidays
- physical ability to lift moderate weights and stand for long periods
- strong communication and organizational skills
- knowledge of federal, state and local food safety regulations
- proven leadership and team management skills
- ability to manage budgets and control costs
- experience with Whole 30, Paleo, Vegan, Vegetarian cooking methods
Job Qualifications
- Previous experience of at least 10 years leading a full-service, high-quality, fast pace kitchen
- must have 5 years managing kitchen restaurant operations
- solid understanding of Whole 30, Paleo, Vegan and Vegetarian cooking methodologies
- demonstrated high level of proficiency in all aspects of food preparation and menu development
- demonstrated high level of proficiency in all aspects of staff relations and training
- demonstrated high level of proficiency in all aspects of budget development and ability to meet financial goals
- able to be focused and decisive in fast-paced situations
- good physical condition in order to lift moderate weights, move quickly and remain on feet for prolonged long periods of time
- a sincere desire to provide utmost quality service
- must be keen with attention to detail
- possess a valid Health Department Food Handlers Card and Active Managerial Credentials
- current knowledge of trends in the restaurant industry
- in-depth knowledge of federal, state and local food handling regulations
- comfortable training, directing and supervising kitchen staff
- exceptional leadership skills, including motivation and goal-setting
- excellent communication and interpersonal skills
- time management and organization
Job Duties
- R and D as directed
- oversee culinary operations for all venues and catering services
- recruit, hire, and onboard culinary staff to meet operational needs
- establish and maintain optimal staffing levels across all locations and services
- provide initial and ongoing training and education programs for culinary staff
- conduct monthly one-on-one meetings with direct reports to review performance, goals, and development
- monitor and control food and labor costs to align with budgetary goals
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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