Executive Chef

Noblesville, IN, USA|Onsite

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, you will be at the forefront of the culinary team, serving as both the creative and operational leader within the kitchen. This role is not merely about cooking; it embodies the essence of culinary innovation, leadership, and kitchen management. Your responsibilities will extend beyond food preparation to include overseeing the entire back-of-house operation, ensuring every dish leaving the kitchen meets the highest quality standards and aligns with the restaurant's vibrant brand identity. You will manage a diverse team, fostering an environment of collaboration, motivation, and excellence.

In this position, your expertise will guide the execution of menu items, ensuring adherence to recipes and presentation standards while driving efficiency and consistency in all culinary operations. You will play a critical role in inventory management, food costing, and budgeting, helping the location optimize its profitability without compromising quality or safety. Health and safety regulations will be a top priority under your leadership, as maintaining a clean and safe kitchen environment is essential to the brand's reputation and guest satisfaction.

Additionally, as Executive Chef, you will collaborate closely with the General Manager and other key personnel to innovate the menu, plan special promotions, and implement strategies that enhance the overall guest experience. Your culinary passion and strategic mindset will be vital in fostering continuous improvement and professional development within your team, ensuring that Buffalo Wild Wings remains a destination for both great food and exceptional service. The role offers substantial career advancement opportunities and offers a competitive salary tailored to your experience, culinary education, and certifications, along with comprehensive benefits designed to support your growth and well-being.

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