Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
competitive salary
performance-based bonuses
health benefits
Dental benefits
vision benefits
Paid Time Off
401(k) with employer match
Employee assistance program
employee food discount
Shift manager meal
opportunities for professional growth
Job Description
UP on the Roof is a vibrant and upscale rooftop dining destination famed for its bold flavors, inventive cocktails, and an atmosphere that creates unforgettable dining experiences. This prestigious venue is committed to serving scratch-made dishes prepared with locally sourced ingredients, reflecting a strong dedication to culinary excellence and sustainability. The establishment prides itself on providing guests with a unique and elevated dining environment that combines outstanding food, exceptional service, and stunning rooftop views. Their team embodies creativity, passion, and professionalism, making UP on the Roof a sought-after spot for both locals and visitors looking for a memorable meal and... 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
Restaurant, hotel, and hospitality jobs on OysterLink.
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