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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Fixed Shifts
Job Description
Buffalo Wild Wings is a dynamic and vibrant restaurant chain known for its energetic atmosphere, exceptional wing flavors, and commitment to delivering a memorable dining experience. Established as a leader in the casual dining industry, Buffalo Wild Wings blends sports entertainment with delicious food offerings, creating a unique environment where guests can enjoy quality meals while watching their favorite games. This company thrives on innovation, community involvement, and maintaining high standards of quality and service across all its locations, making it a popular choice for both dining and social gatherings.
As the Executive Chef at Buffalo Wild Wings... Show More
As the Executive Chef at Buffalo Wild Wings... Show More
Job Requirements
- Proven experience in culinary leadership
- Experience managing high-volume restaurant operations
- Knowledge of food safety and sanitation standards
- Ability to manage inventory and food costs
- Strong leadership and communication skills
- Ability to work well under pressure
- Culinary degree or equivalent experience preferred
Job Qualifications
- Minimum of Two years experience as an Executive Chef or Five years experience as a Sous Chef
- Proven track record of team management, organizational, and coaching skills within the heart of the House
- Solid understanding of a la carte and banquet revenue generation
- Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills
- Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery
- and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations
- Has strong presentation skills
- Experience with purchasing and inventory systems
- Creative menu development skills
- Strong technical literacy, including Microsoft word and excel, payroll management, and point of sale systems
- Superior client service skills and the ability to maintain poise under pressure
- Bilingual (English – Spanish) communication ability a positive
Job Duties
- The Executive Chef is responsible for overseeing the day-to-day culinary operations of a multi-unit operation
- The club features multiple dining outlets, pool operations, and extensive banquet business
- The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a carte experience
- The Executive Chef assists in preparing an annual budget and achieves these financial goals throughout the year, through proper forecasting, cost controls, and labor management
- This is a very hands-on working chef position, not an office role
- Execution of daily operations is the first priority
- She / He will coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin
- The Executive Chef is also responsible for the hiring of all kitchen staff and their training/development through education and creative instruction
- By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the Executive Chef and his culinary team are expected to deliver a memorable dining experience for all Members and guests
- The Executive Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation
- This position oversees all culinary operations including al a carte, member events, and banquets
- Creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success
- Again, this is a hands-on working chef role, not an official position
- Office work is very streamlined and a small part of daily operations
- A strong respectful management style is vital
- Has successfully led dynamic and high-volume culinary operations with multiple dining outlets
- Possesses characteristics that command a presence in the dining room
- Has successfully led dynamic and high-volume culinary operations with multiple dining outlets
- Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff
- Has a solid reputation as a high-quality chef, mentor, teacher, operator, and “game-changer.”
- Organizes, prioritizes, delegates, and follows through with assignments
- Motivates and maintains a cohesive team while managing and directing their performance
- Promotes positive work relationships with other departments
- Manages change effectively
- Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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