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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $100,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
Lessing's Hospitality Group is a prominent and well-established hospitality company that operates over 100 locations across the Northeast and Florida. With a rich history spanning over 130 years, Lessing's Hospitality Group has successfully blended tradition with modernity, ensuring a dynamic presence in the hospitality industry. The company comprises 21 wedding and catering venues, 20 full-service restaurants, 2 pop-up kitchen concepts, more than 60 corporate and academic dining centers, and a historic inn. Their primary mission is to deliver unique, personalized experiences and exceptional hospitality to every guest, making them a leader in their field. Lessing's has earned a reputation for... Show More
Job Requirements
- Minimum 3 years experience as an executive chef in a high-volume establishment at a 3-star or 3-diamond level of service
- Highly educated in food and beverage with an emphasis on seafood and seasonal ingredients
- Understanding of profit and loss management for cost controls, budgets, and forecasts
- Ability to identify and evaluate competitors and develop strategic community partnerships
- Open availability including nights, weekends, and holidays
- Flexibility and willingness to adapt to ongoing changes
- Proven track record in building high-performing teams and developing future leaders
- Fluency in Microsoft Office Suite, accounting software, POS systems, and payroll/HRIS programs
- Professional and confident communication skills with guests, team members, and ownership
- Culinary degree and/or Bachelor’s degree preferred with stable employment history
Job Qualifications
- Minimum 3 years experience as an executive chef in a high-volume 3-star or 3-diamond service establishment
- Highly educated in food and beverage with emphasis on seafood and seasonal ingredients
- Understanding of profit and loss for management of cost controls and budgets
- Proven ability to build and lead high-performing teams with development plans
- Fluency in Microsoft Office, accounting software, POS systems, and payroll/HRIS programs
- Professional verbal and written communication skills
- Culinary degree or Bachelor’s degree preferred with stable employment history
- Open availability including nights, weekends, and holidays
- Flexible and adaptable to ongoing changes
Job Duties
- Lead and develop the culinary team for the Oyster Bar & Tap House concept
- Oversee daily culinary operations ensuring highest quality standards
- Manage food cost and labor guidelines to meet or exceed targets
- Ensure compliance with safety and sanitation regulations
- Innovate and implement new recipes and menu items
- Provide guidance and support to culinary and service team members
- Collaborate and communicate with Service Leadership and marketing teams
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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