Executive Chef

Clarksville, TN, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $62,200.00 - $85,600.00

Benefits

PTO

Medical insurance

Dental Insurance

Vision Insurance

short-term disability

long-term disability

401(k) matching

Paid monthly parking subscription

Employee Discounts

Performance-based annual bonus potential

Job Description

The hiring establishment is a distinguished restaurant located in Clarksville, TN, known for its commitment to culinary excellence and outstanding guest experience. This establishment prides itself on crafting a distinctive dining atmosphere by blending regional flavors with innovative cooking techniques. As a part of a strong community with a focus on quality and presentation, the restaurant emphasizes seasonal and market-fresh ingredients, highlighting relationships with trustworthy local suppliers. Passionate about both tradition and creativity, this restaurant continually seeks to evolve and expand its menu offerings, ensuring a memorable experience tailored to the local palate and the sophisticated tastes of its clientele.Show More

Job Requirements

Hospitality experience required
Must be eligible to work in the USA
Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 20 pounds and occasional lifting and/or moving up to 50 pounds

Job Qualifications

Advanced knowledge of the food and beverage industry
Must have at least 2+ years of Executive Chef experience
Demonstrated exceptional mastery of recipes, techniques, and ingredients
Previous press and media exposure experience is a plus
Competent with Windows-based computers and Microsoft Office and familiar with industry-standard software
Must pass a background check

Job Duties

Evaluates local tastes and develops recipes to reflect and enhance local character and interest
Meets and exceeds each guest's highest expectations for delivery, presentation and taste
Cultivates a following of regulars
Professionally develops relationships with regional suppliers, and maximizes use of regional ingredients
Familiar with regionally available ingredients, varieties, seasons, etc
Professionally develops relationships with regional and national chefs
Professionally develops a management team
Professionally develops kitchen line and utility staff
Develops and manages processes for kitchen service that integrate BOH and FOH into a seamless operation
Develops and oversees processes for kitchen organization, cleanliness, and maintenance
Collaborates with and supervises kitchen staff regarding menu development, kitchen operations and maintenance
Oversees all hiring and training of BOH staff
Approves hiring and termination of all employees
Writes weekly kitchen schedules to ensure sufficient staffing for each meal period
Generates documents for all HR actions for the BOH team and delivers completed documents to HR
Administers all BOH management and employee reviews
Controls costs by monitoring and evaluating food, labor and operating expenses
Meets with vendors to purchase new items and explores the best pricing
Constantly seeks improvement in self, staff, and restaurant
Reads guest surveys and adjusts accordingly as issues arise
Assist Events Dept. with winning business, providing service, and driving revenue
Works closely with the Sales and Marketing team to market the restaurant brand through various media channels
Is current and comfortable with utilizing social media platforms to promote and benefit the property

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: