Job Overview
Employment Type
Full-time
Work Schedule
Fixed Shifts
Benefits
Competitive weekly salary
performance-based bonus opportunities
Generous shift meal and family dining discounts
Comprehensive training and ongoing professional development
Significant Career Advancement and Growth Opportunities
Paid Time Off
401(K) retirement savings plan with company match
Tuition Reimbursement Program
Medical insurance
Dental Insurance
Vision Insurance
Cash referral incentives
Employee Recognition Program
Slip resistant shoes reimbursement
Opportunities for community and charitable involvement
Educational grant program
Training and performance contests participation
Job Description
Buffalo Wild Wings is a leading casual dining restaurant and sports bar chain known for its vibrant atmosphere, extensive menu, and commitment to delivering an exciting guest experience. Established with a passion for quality wings and great service, Buffalo Wild Wings has grown into a popular destination for sports enthusiasts and food lovers alike. With locations across the country, the brand has developed a strong reputation for combining entertainment with delicious cuisine, making it a go-to spot for social gatherings, game-day celebrations, and casual dining. The company culture emphasizes teamwork, enthusiasm, and a customer-centric approach, making it an engaging and dynamic place to work. As an industry leader in the casual dining segment, Buffalo Wild Wings continuously innovates to stay ahead of food trends while maintaining the core offerings that guests expect and love.
The role of Executive Chef at Buffalo Wild Wings is a vital leadership position that goes far beyond traditional cooking duties. As the culinary visionary and operational leader of the kitchen, the Executive Chef is entrusted with overseeing all aspects of kitchen operations to ensure that every dish leaving the line meets the highest standards of quality, taste, and presentation. This position is responsible for managing a diverse kitchen team, including hiring, training, scheduling, and performance management, fostering a positive work environment where culinary excellence can thrive. The Executive Chef works closely with the General Manager to align culinary objectives with overall restaurant goals, including menu planning and special promotions, ensuring a seamless dining experience for guests.
In addition to managing the culinary team, the Executive Chef plays a critical role in inventory control, food costing, and budget management, continuously seeking ways to optimize costs without compromising quality. Maintaining stringent health and safety standards is paramount, requiring vigilance to sanitation and cleanliness protocols in compliance with all relevant regulations. The role demands strong communication and organizational skills to coordinate effectively between front-of-house and back-of-house operations. Innovation within the core menu is encouraged, allowing the Executive Chef to contribute creative ideas that enhance the dining experience while honoring the brand's legacy. The leadership position offers competitive compensation based on experience and qualifications, along with a comprehensive array of benefits and professional development opportunities. This is an exciting opportunity for a culinary professional passionate about delivering top-tier food and leading a high-volume restaurant kitchen to success.
The role of Executive Chef at Buffalo Wild Wings is a vital leadership position that goes far beyond traditional cooking duties. As the culinary visionary and operational leader of the kitchen, the Executive Chef is entrusted with overseeing all aspects of kitchen operations to ensure that every dish leaving the line meets the highest standards of quality, taste, and presentation. This position is responsible for managing a diverse kitchen team, including hiring, training, scheduling, and performance management, fostering a positive work environment where culinary excellence can thrive. The Executive Chef works closely with the General Manager to align culinary objectives with overall restaurant goals, including menu planning and special promotions, ensuring a seamless dining experience for guests.
In addition to managing the culinary team, the Executive Chef plays a critical role in inventory control, food costing, and budget management, continuously seeking ways to optimize costs without compromising quality. Maintaining stringent health and safety standards is paramount, requiring vigilance to sanitation and cleanliness protocols in compliance with all relevant regulations. The role demands strong communication and organizational skills to coordinate effectively between front-of-house and back-of-house operations. Innovation within the core menu is encouraged, allowing the Executive Chef to contribute creative ideas that enhance the dining experience while honoring the brand's legacy. The leadership position offers competitive compensation based on experience and qualifications, along with a comprehensive array of benefits and professional development opportunities. This is an exciting opportunity for a culinary professional passionate about delivering top-tier food and leading a high-volume restaurant kitchen to success.
Job Requirements
- Education in culinary arts or equivalent professional culinary experience
- Minimum 5 years of experience in a culinary leadership role in a high-volume restaurant environment
- Strong knowledge of food safety and sanitation regulations
- Ability to manage kitchen operations and staff effectively
- Excellent budgeting and inventory management skills
- Proven leadership and people management abilities
- Strong communication and organizational skills
Job Qualifications
- Proven experience in a culinary leadership role preferably as a Head Chef or Executive Chef in a high-volume restaurant environment
- Demonstrated mastery of kitchen operations including inventory control food costing staff scheduling and budget management
- Exceptional leadership and team-building skills with the ability to train motivate and manage a diverse kitchen staff efficiently
- A profound passion for producing top-tier food and an uncompromising commitment to quality and detail
- Strong communication and organizational skills crucial for seamless coordination between the back-of-house and front-of-house teams
Job Duties
- Lead and supervise all back-of-house staff including hiring training and performance management
- Develop and implement strategies to ensure consistent food quality presentation and recipe adherence across all menu items
- Manage kitchen financials including food cost optimization inventory management and minimizing waste
- Maintain and enforce the highest standards of sanitation cleanliness and organization in compliance with all health and safety regulations
- Oversee daily prep work line execution and timely fulfillment of all guest orders during peak service periods
- Collaborate with the General Manager on menu planning special promotions and ensuring a cohesive restaurant operation
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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