Executive Chef

Friendswood, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Split Shifts

Benefits

Competitive weekly salary

performance-based bonus opportunities

Generous shift meal and family dining discounts

Comprehensive 'Best in Class' Training and Ongoing Professional Development

Significant Career Advancement and Growth Opportunities

paid time off (PTO)

401(K) retirement savings plan with company match

Tuition Reimbursement Program

Medical, dental, and vision insurance coverage

Involvement in the Champions of Hope Program

Cash referral incentives

Access to the Journey Wellbeing Support Tool

Perkspot Employee Discount Program

robust employee recognition program

Slip resistant shoes reimbursement program

Opportunities for community and charitable involvement

Igniting Dreams educational grant program

Participation in Training and Performance Contests

Job Description

Buffalo Wild Wings is a renowned casual dining restaurant franchise popular across the United States, specializing in a sports bar atmosphere where guests can enjoy a variety of wings and other American-style dishes while watching major sports events. Founded in 1982, Buffalo Wild Wings has grown immensely, operating hundreds of locations that focus on delivering an energetic, fun, and social dining experience. The company is known for its vibrant atmosphere, extensive beer selections, and signature sauces and seasonings that enhance its menu offerings. As a leading brand in the dining and entertainment industry, Buffalo Wild Wings continually emphasizes quality food, excellent customer service, and a team-oriented environment that values community and growth opportunities for its employees.

The Executive Chef at Buffalo Wild Wings plays a pivotal role in maintaining the brand's commitment to quality and guest satisfaction. This leadership position is responsible for overseeing the entire kitchen operation, serving as the culinary visionary, and ensuring that every dish prepared aligns with the company’s high standards and the lively ambiance customers expect. The Executive Chef goes beyond traditional cooking duties by managing kitchen staff, controlling inventory, enforcing health and safety protocols, and driving innovation within the menu. This role requires a seasoned professional capable of leading in a high-volume, fast-paced environment while fostering team collaboration and efficiency. The position offers a competitive weekly salary with performance-based bonuses and extensive benefits, reflecting the company's dedication to attracting and retaining top culinary talent. Candidates will engage in continuous professional development and career advancement opportunities, making this an ideal role for those looking to excel in culinary leadership within a dynamic restaurant setting. Moreover, the Executive Chef collaborates closely with the General Manager to ensure the kitchen and overall restaurant operations run seamlessly, including participation in menu planning and special promotions. This comprehensive role demands exceptional organizational, leadership, and communication skills to deliver an outstanding dining experience consistently.

Job Requirements

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 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

You hold the ultimate responsibility for ensuring every item that leaves our line is of the highest quality, consistently delicious, and perfectly aligned with the energetic atmosphere our guests expect
This role moves beyond simply cooking
you will manage all kitchen staff, oversee inventory, maintain pristine health and safety standards, and continuously innovate within our core menu
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