Executive Chef

Lynn, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $73,700.00 - $101,600.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

training programs

Professional Development

Job Description

The Executive Chef role is a pivotal leadership position within the hospitality industry, specifically focused on overseeing the operational success of a restaurant kitchen. The hiring establishment is a full-service restaurant known for its commitment to delivering high-quality food and exceptional guest experiences. This company values a clean, safe, and efficient kitchen environment and prides itself on consistent food quality and speedy service. The restaurant operates with a strong management team dedicated to fostering a positive work culture and ensuring customer satisfaction.

As an Executive Chef, the successful candidate will hold comprehensive responsibility for all kitchen operations and staff ma... Show More

Job Requirements

High school diploma or equivalent
minimum 5 years experience in kitchen management or executive chef role
valid food handler certification
knowledge of safety, sanitation, and health regulations
ability to work 55-60 hours per week
strong organizational and multitasking skills
capability to lead and motivate a diverse team
legal eligibility to work in the United States

Job Qualifications

Proven experience as an executive chef or similar leadership role
culinary degree or equivalent professional training
strong leadership and team-building skills
extensive knowledge of food safety and sanitation standards
experience in cost-control and kitchen budgeting
excellent communication and interpersonal skills
ability to work under pressure in a fast-paced environment
knowledge of inventory management and vendor relations
commitment to continuous staff training and development
ability to enforce company policies and health regulations

Job Duties

Working with the General Manager to create a cohesive team within the kitchen
projecting a positive attitude within the kitchen and restaurant as a role model and management team member
maintaining a positive win-win attitude
working to improve the restaurant through quality management systems
supporting management decisions and projecting a united front to staff
building food sales through delivery of consistent high-quality products
operating the kitchen with a guest-satisfaction mentality
making decisions based on guest needs
solving problems to ensure guest return
ensuring adherence to food quality standards
cultivating knowledgeable staff proud of quality and concept
maintaining high safety, security, and sanitation standards
enforcing Health Department regulations
maximizing sales and optimizing profits through cost and labor management
monitoring labor reports and managing employee schedules
writing accurate prep lists with quantities and cleaning projects
placing accurate orders to vendors
generating regular inventory counts
monitoring vendor quality
placing orders based on sales and incentives
ensuring proper receiving, rotation, and storage of food products
leading daily production with hands-on approach
setting prep levels based on menu sales
recruiting, hiring, and scheduling kitchen employees
ensuring completion of personnel files and verification of work eligibility
implementing training systems and ongoing staff coaching
holding and leading BOH and FOH pre-meals meetings
conducting semi-annual employee reviews
maintaining accurate employee records and documentation
participating in weekly management meetings
demonstrating proactive attitude
making decisions benefiting guests, employees, and investors
managing operational challenges effectively

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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

please contact the employer.

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