Executive Chef

Portland, TX, USA|Onsite

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 '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 American casual dining restaurant and sports bar franchise known for its vibrant atmosphere, extensive craft beer selection, and a menu centered around flavorful wings and a variety of other American favorites. The company has established itself as a destination for sports enthusiasts and food lovers alike, offering an energetic environment where guests can enjoy high-quality food while watching their favorite games. With numerous locations across the United States and a strong brand presence, Buffalo Wild Wings is committed to delivering an exceptional dining experience that combines sports excitement with a community feel. The restaurant prides itself on its ability to innovate within its core offerings while maintaining consistency and quality that guests expect at every visit. As part of its commitment to excellence, Buffalo Wild Wings invests heavily in staff training and development, fostering a culture of teamwork and leadership within its kitchen and front-of-house teams. The role of Executive Chef at Buffalo Wild Wings is pivotal in shaping the culinary output and operational success of the kitchen. This is a leadership position requiring a dynamic individual who embodies both culinary expertise and strong operational management skills. The Executive Chef acts as the culinary visionary and operational leader, shouldering the responsibility for the overall kitchen operations, including food quality, staff management, inventory control, and safety standards.

This role is not just about cooking but about inspiring and managing a team to deliver food that matches the energetic and fun atmosphere that Buffalo Wild Wings is celebrated for. The Executive Chef oversees inventory and food costing to ensure financial efficiency, maintains pristine health and safety compliance, and drives continuous innovation within the menu offerings to keep pace with culinary trends and customer preferences. Collaboration is key in this role, particularly with the General Manager and front-of-house staff, to ensure the restaurant operates cohesively and delivers a seamless guest experience.

The Executive Chef is expected to bring a profound passion for quality and an uncompromising commitment to detail that reflects in every dish served. Beyond culinary skills, this position demands exceptional leadership and team-building capabilities to train, motivate, and manage a diverse kitchen staff in a high-volume restaurant environment. Strong communication and organizational skills are essential for coordinating efforts between kitchen operations and guest services effectively.

This role typically offers a competitive weekly salary combined with performance-based bonus opportunities, reflecting the importance of culinary leadership in the overall success of the restaurant. Additional benefits include generous meal discounts, comprehensive training programs, career advancement opportunities, and robust health insurance packages. Buffalo Wild Wings fosters an inclusive and supportive work environment that encourages professional growth and recognizes exceptional performance, making it an ideal workplace for culinary professionals seeking to advance their careers in a fast-paced, team-oriented setting.

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