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Job Overview
Employment Type
Full-time
Benefits
competitive salary
performance-based bonuses
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401(k) with employer match
Employee assistance program
employee food discount
Shift manager meal
opportunities for professional growth
dynamic work environment
Job Description
UP on the Roof is a vibrant and upscale rooftop dining destination renowned for its bold flavors, creative cocktails, and unforgettable atmosphere. Situated in a prime location, it offers guests a unique experience that combines the best of scratch-made dishes and locally sourced ingredients to elevate every meal. Known for its commitment to quality and innovation, UP on the Roof has quickly established itself as a go-to spot for food lovers seeking an elevated dining adventure. The venue prides itself on fostering a warm, inviting environment where every detail, from the presentation of dishes to the care in service, reflects... Show More
Job Requirements
- Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment
- Exceptional culinary skills with a passion for creativity and innovation
- Strong leadership abilities and the ability to inspire and motivate a team
- Excellent knowledge of culinary techniques cooking methods and food safety standards
- Experience in menu planning recipe development and cost control
- Outstanding organizational and time management skills with the ability to multitask and work under pressure
- Strong attention to detail and commitment to delivering consistently high-quality food
- Excellent communication and interpersonal skills with the ability to collaborate effectively with diverse stakeholders
- Culinary degree or equivalent qualification is preferred
- ServSafe certification or ability to obtain
- Background check and drug screening required
- Work location in person
Job Qualifications
- 3–5 years of experience as an Executive Chef or Senior Sous Chef in a high-volume upscale dining environment
- Proven track record of menu innovation and culinary creativity
- Strong leadership and communication skills
- Excellent understanding of cost control budgeting and kitchen operations
- ServSafe certification or ability to obtain
- Culinary degree or equivalent qualification preferred
- Excellent knowledge of culinary techniques cooking methods and food safety standards
Job Duties
- Lead all kitchen operations including menu development food preparation and execution
- Train mentor and supervise BOH staff to ensure high performance and consistency
- Maintain food and labor costs in alignment with company goals
- Ensure compliance with all food safety sanitation and health regulations
- Manage inventory ordering and vendor relationships
- Collaborate with management on special events seasonal menus and promotional offerings
- Foster a positive professional and team-oriented kitchen culture
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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