Executive Chef

Kingsville, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Competitive weekly salary

performance-based bonus opportunities

Generous shift meal and family dining discounts

Comprehensive training and ongoing professional development

career advancement and growth opportunities

paid time off (PTO)

401(K) retirement savings plan with company match

Tuition Reimbursement Program

Medical insurance

Dental Insurance

Vision Insurance

Cash referral incentives

Employee Discount Program

Employee Recognition Program

Slip resistant shoes reimbursement program

Opportunities for community involvement

Educational grant program

Job Description

Buffalo Wild Wings is a renowned casual dining restaurant and sports bar franchise known for its vibrant atmosphere, wide selection of wings, sauces, and beverages, and dedication to delivering a memorable guest experience. With locations across the United States and internationally, Buffalo Wild Wings has established itself as a favorite spot for sports enthusiasts and food lovers alike. The company prides itself on its energetic ambiance, top-tier customer service, and high-quality menu offerings, which include a variety of flavorful wings, appetizers, and beverages that cater to diverse tastes. The brand's integration of sports viewing and social dining creates a unique environment that encourages guests to relax, celebrate, and enjoy great food alongside thrilling game day experiences. Working at Buffalo Wild Wings means becoming part of a dynamic team that values creativity, teamwork, and excellence in everything they do. Joining their team provides opportunities for professional growth, continuous learning, and being part of a nationally recognized hospitality brand that values its employees and customers.

As the Executive Chef at Buffalo Wild Wings, you are the culinary visionary and operational leader for the kitchen, responsible for elevating the dining experience through exceptional food quality and kitchen management. This leadership role entails overseeing all back-of-house operations, including staff management, inventory control, and adherence to rigorous health and safety standards. You play a critical role in ensuring that every dish leaving the kitchen meets the high standards that guests expect, combining consistency, taste, and presentation. This role is not just about cooking; it requires strategic leadership to develop and implement processes that optimize kitchen operations, food costs, and waste reduction while fostering a positive and productive work environment. The Executive Chef collaborates closely with the General Manager to innovate menu items and plan special promotions, ensuring alignment with the overall vision and goals of the restaurant. With a focus on mentorship and development, you will hire, train, and lead a diverse culinary team, instilling a culture of excellence and passion for quality. This position offers a competitive weekly salary, performance bonuses, and numerous benefits including medical and dental insurance, a 401(k) plan with company match, paid time off, training programs, and career advancement opportunities. You will thrive in a fast-paced, high-volume restaurant environment where your skills and creativity can directly impact guest satisfaction and the restaurant’s success. This role offers not only a career but a chance to be an influential leader within an energetic and growing restaurant brand.

Job Requirements

Proven experience in culinary leadership preferably as a Head Chef or Executive Chef in a busy restaurant environment
Strong understanding of kitchen operations and inventory management
Excellent leadership skills with ability to manage and motivate staff
Ability to maintain high standards of food quality and safety
Effective communication and organizational skills
Ability to work under pressure in a fast-paced environment
Culinary degree or relevant certification preferred

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

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