Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Benefits
competitive salary
bonus structure
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) with employer match
Employee assistance program
employee food discount
Shift manager meal
Job Description
UP on the Roof is a vibrant, upscale rooftop dining destination renowned for its bold flavors, creative cocktails, and unforgettable atmosphere. Situated high above the city, this unique restaurant offers guests a spectacular view alongside a premium culinary experience. Dedicated to scratch-made dishes and locally sourced ingredients, UP on the Roof emphasizes freshness, quality, and creativity in every plate. The establishment’s commitment to an elevated dining ambiance makes it a sought-after spot for food enthusiasts, professionals, and socialites looking to enjoy both innovative cuisine and a lively, sophisticated environment.
As an employer, UP on the Roof values innovation, teamwork, an... Show More
As an employer, UP on the Roof values innovation, teamwork, an... Show More
Job Requirements
- Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment
- exceptional culinary skills with a passion for creativity and innovation
- strong leadership abilities and the ability to inspire and motivate a team
- excellent knowledge of culinary techniques, cooking methods, and food safety standards
- experience in menu planning, recipe development, and cost control
- outstanding organizational and time management skills, with the ability to multitask and work under pressure
- strong attention to detail and commitment to delivering consistently high-quality food
- excellent communication and interpersonal skills, with the ability to collaborate effectively with diverse stakeholders
- culinary degree or equivalent qualification is preferred
Job Qualifications
- 3-5 years of experience as an Executive Chef or Senior Sous Chef in a high-volume, upscale dining environment
- proven track record of menu innovation and culinary creativity
- strong leadership and communication skills
- excellent understanding of cost control, budgeting, and kitchen operations
- ServSafe certification or ability to obtain
- ability to thrive in a fast-paced environment while maintaining quality and consistency
Job Duties
- Lead all kitchen operations, including menu development, food preparation, and execution
- train, mentor, and supervise BOH staff to ensure high performance and consistency
- maintain food and labor costs in alignment with company goals
- ensure compliance with all food safety, sanitation, and health regulations
- manage inventory, ordering, and vendor relationships
- collaborate with management on special events, seasonal menus, and promotional offerings
- foster a positive, professional, and team-oriented kitchen culture
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink connects hospitality businesses with candidates.
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