Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $93,700.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Job Description
The hiring establishment is a well-established restaurant group operating a high-energy casual dining hot spot located in the Weston area. This esteemed restaurant prides itself on its hospitality-first approach, delivering elevated food and beverage experiences across multiple revenue centers. As a standalone restaurant group, it has a proven track record of financial excellence, supported by strict standard operating procedures and an intense focus on top-line growth. The group is passionate about fostering growth and professional development within its team, making it an ideal environment for chefs eager to advance their careers. Employment with this restaurant is full-time, involving extended hours... Show More
Job Requirements
- Four years of progressive experience in high-volume food production or catering or an equivalent combination of relevant education and/or experience
- Prior experience as an executive chef
- Prior experience training, purchasing and managing budgets
- Ten years of experience in Italian cuisine
- Ability to stand for long periods
- Ability to work long hours including weekends
- Ability to handle kitchen hazards such as hot surfaces, sharp knives, and slippery floors
- Strong strategic thinking and business acumen
Job Qualifications
- Four years of progressive experience in high-volume food production or catering or an equivalent combination of relevant education and/or experience
- Prior experience as an executive chef
- Prior experience training, purchasing and managing budgets
- Ten years of experience in Italian cuisine
- Demonstrated leadership skills
- Strong communication proficiency
Job Duties
- Make periodic and regular inspections of units to observe quality of food preparation and service
- food appearance
- and cleanliness and sanitation of production and service areas, equipment and employee appearance
- Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
- Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints
- Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development
- Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas
- Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations
- Perform other related duties incidental to the work described herein
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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