Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $85,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
company-paid health insurance
Company-paid vision insurance
Company-paid dental insurance
company-paid basic life insurance
retirement plan with company match
Paid Time Off
Salary range $65,000 - $85,000 USD annually
Job Description
We are a dynamic organization seeking an exceptional Executive Chef to lead and elevate our culinary operations. Our establishment prides itself on delivering memorable dining experiences through a combination of culinary excellence, innovative menus, and a strong team culture. We operate in a fast-paced, high-volume environment where quality, consistency, and creativity are paramount to our guests' satisfaction. The Executive Chef role offers a unique opportunity to balance hands-on kitchen expertise with strategic business management, making it pivotal in shaping the future of our culinary offerings.
As an Executive Chef, you will spearhead all aspects of kitchen operations, from food pr... Show More
As an Executive Chef, you will spearhead all aspects of kitchen operations, from food pr... Show More
Job Requirements
- Proven experience as an Executive Chef or Head Chef in high-volume or fast-paced culinary environments
- Demonstrated ability to manage both culinary operations and business functions including payroll, inventory, scheduling, and budget management
- Strong leadership and team-building capabilities
- Excellent interpersonal and communication skills with ability to work effectively with diverse populations
- Commitment to fostering an inclusive environment
- Ability to accept constructive feedback and implement operational and menu changes
- Experience managing events and catering operations
- Proficiency in Microsoft Office including Word, Excel, PowerPoint, and Teams
- Willingness and ability to travel
- Strong organizational skills and attention to detail
- Flexibility to work evenings, weekends, and holidays
Job Qualifications
- Proven experience as an Executive Chef or Head Chef in high-volume or fast-paced culinary environments
- Demonstrated ability to manage both culinary operations and business functions including payroll, inventory, scheduling, and budget management
- Strong leadership and team-building capabilities with proven ability to develop high-performing kitchen teams
- Excellent interpersonal and communication skills with ability to work effectively with diverse populations
- Commitment to fostering an inclusive environment for all staff and guests
- Ability to accept constructive feedback and implement operational and menu changes effectively
- Experience managing events and catering operations
- Proficiency in Microsoft Office including Word, Excel, PowerPoint, and Teams
- Willingness and ability to travel as required
- Strong organizational skills and attention to detail
- Flexibility to work evenings, weekends, and holidays as business demands require
- Culinary degree or formal culinary training from a recognized institution
- Experience working across diverse culinary formats and service styles
- Bilingual proficiency in English and Spanish
- Experience developing and implementing comprehensive SOP systems
- Background in multi-unit restaurant operations
- Proven track record of supplier relationship management and cost optimization
- ServSafe or equivalent food safety certification
Job Duties
- Oversee all kitchen operations including food preparation, cooking, plating, and quality control
- Maintain exceptional standards for food presentation, taste, and consistency
- Execute and manage catering and event services while ensuring seamless delivery
- Develop and refine menus that showcase creativity, seasonality, and market trends
- Manage all kitchen business functions including payroll, scheduling, inventory control, and cost management
- Build and maintain strong relationships with suppliers to ensure quality and cost-effectiveness
- Monitor food costs, waste reduction, and kitchen profitability metrics
- Handle disciplinary actions and performance management in accordance with company policies
- Recruit, train, and develop a talented team of cooks and kitchen staff
- Create comprehensive Standard Operating Procedures for current and new team members
- Foster an inclusive, respectful workplace culture that values diversity
- Provide ongoing coaching, mentorship, and professional development opportunities
- Travel as needed to support operations, assess performance, and provide culinary guidance
- Collaborate with leadership to improve menus, presentations, and overall quality
- Share best practices and innovative techniques
- Ensure consistency in culinary execution while respecting market preferences
- Maintain professional relationships with all staff, management, and stakeholders
- Accept and implement constructive feedback with a solutions-oriented approach
- Utilize Microsoft Office suite for reporting, scheduling, and communication
- Participate in leadership meetings and contribute to strategic planning
OysterLink is a restaurant, hospitality, and hotel job platform.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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