Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Competitive weekly salary
performance-based bonus opportunities
Generous shift meal and family dining discounts
Comprehensive training and professional development
career advancement and growth opportunities
paid time off (PTO)
401(K) retirement savings plan with company match
Tuition Reimbursement Program
Medical insurance
Dental Insurance
Vision Insurance
Cash referral incentives
Employee Discount Program
Employee Recognition Program
Slip resistant shoes reimbursement program
Community and charitable involvement opportunities
Job Description
Buffalo Wild Wings, a leading sports bar and casual dining restaurant chain, is renowned for its vibrant atmosphere, wide selection of wings, and commitment to delivering a memorable guest experience. Established to bring sports fans together through great food and great company, Buffalo Wild Wings combines the excitement of live sports with high-quality menu offerings. With numerous locations across the country, the company emphasizes consistent service, a lively environment, and culinary excellence to uphold its brand reputation. Dedicated to fostering a culture of teamwork and innovation, Buffalo Wild Wings invests in its employees through comprehensive training programs and career development initiatives, ensuring team members thrive in a dynamic work setting.
The Executive Chef at Buffalo Wild Wings plays a pivotal role as the culinary visionary and operational leader within the kitchen. This leadership position is responsible for elevating the kitchen’s performance through exceptional food quality, meticulous operations management, and innovative menu development. The Executive Chef ensures that every dish leaving the kitchen meets the energetic standards expected by guests, consistently delivering flavor, presentation, and consistency. This role requires hands-on management of the entire kitchen team, including hiring, training, motivating, and supervising staff to maintain a cohesive and efficient kitchen environment.
Beyond culinary expertise, the Executive Chef manages inventory control, food costing, and budget oversight, ensuring financial efficiency without compromising quality. They enforce strict health, safety, and sanitation standards to guarantee compliance with all regulatory requirements, thereby safeguarding guest health and upholding the restaurant’s high cleanliness standards. This position collaborates closely with frontline management to synchronize efforts between the back-of-house and front-of-house, supporting overall restaurant operations and contributing to menu innovation and special promotions.
The Executive Chef is not only a leader but also a mentor who continuously inspires the team to achieve excellence and embraces modern culinary trends. By driving improvements in workflow and operational efficiencies, they directly impact customer satisfaction and business success. This role offers a competitive weekly salary complemented by performance-based bonuses and a wide array of benefits designed to support career growth, well-being, and financial security. The base salary is influenced by professional experience, culinary education, certifications, and geographic location, reflecting the responsibility and skill required for this prestigious leadership position.
The Executive Chef at Buffalo Wild Wings plays a pivotal role as the culinary visionary and operational leader within the kitchen. This leadership position is responsible for elevating the kitchen’s performance through exceptional food quality, meticulous operations management, and innovative menu development. The Executive Chef ensures that every dish leaving the kitchen meets the energetic standards expected by guests, consistently delivering flavor, presentation, and consistency. This role requires hands-on management of the entire kitchen team, including hiring, training, motivating, and supervising staff to maintain a cohesive and efficient kitchen environment.
Beyond culinary expertise, the Executive Chef manages inventory control, food costing, and budget oversight, ensuring financial efficiency without compromising quality. They enforce strict health, safety, and sanitation standards to guarantee compliance with all regulatory requirements, thereby safeguarding guest health and upholding the restaurant’s high cleanliness standards. This position collaborates closely with frontline management to synchronize efforts between the back-of-house and front-of-house, supporting overall restaurant operations and contributing to menu innovation and special promotions.
The Executive Chef is not only a leader but also a mentor who continuously inspires the team to achieve excellence and embraces modern culinary trends. By driving improvements in workflow and operational efficiencies, they directly impact customer satisfaction and business success. This role offers a competitive weekly salary complemented by performance-based bonuses and a wide array of benefits designed to support career growth, well-being, and financial security. The base salary is influenced by professional experience, culinary education, certifications, and geographic location, reflecting the responsibility and skill required for this prestigious leadership position.
Job Requirements
- Proven experience in a culinary leadership role
- Experience managing kitchen operations including inventory control and food costing
- Strong leadership and team-building capabilities
- Passion for high-quality food production
- Effective 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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