Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
401k with employer match
competitive health insurance
Dental Insurance
Vision Insurance
HSA option
Paid vacation
Paid sick time
Paid holidays
employee discount on food
Job Description
Our esteemed hospitality establishment is renowned for delivering exceptional dining experiences that blend culinary artistry with impeccable service. As a leading upscale restaurant in the region, we pride ourselves on innovation, quality, and a commitment to guest satisfaction. Our team is dedicated to creating memorable moments through expertly crafted menus, warm ambiance, and attentive hospitality. We believe that great food begins with great leadership in the kitchen, and we invest in cultivating talent and fostering a collaborative environment that celebrates creativity and excellence.
We are currently seeking a highly skilled and dynamic Executive Chef to lead and oversee all facets of our kitchen operations. This full-time position offers a competitive salary ranging from $70,000 to $75,000 annually and reports directly to the General Manager. The Executive Chef will play a pivotal role in steering the culinary direction of the restaurant, ensuring that all food products consistently meet and exceed our established standards for quality, presentation, and taste. This role encompasses comprehensive responsibilities including guest service excellence, accounting and budgeting oversight, inventory control, short- and long-term strategic planning, and seamless day-to-day kitchen management.
The ideal Executive Chef will be the creative and educational force behind menu innovation, including the development of appetizers, entrees, sides, desserts, and catering options that are both cutting-edge and reflective of current food trends. Upholding the safety and sanitation standards within the kitchen is paramount, as is ensuring proper staffing through effective scheduling and coordination. The Executive Chef will be charged with fostering an environment that encourages ongoing training, development, and retention of highly competent kitchen staff. By applying total product knowledge and rigorous management controls, this individual will maintain food and labor costs within budgetary guidelines while implementing measures that reduce waste and prevent theft.
Key competencies for this leadership position include a comprehensive understanding of culinary arts and food service technology, proficiency in ordering and cost management, and a deep knowledge of both local and international cuisines. Superior leadership qualities, exceptional guest relation skills, and the ability to work effectively under pressure are essential. The Executive Chef must also be adept at human resource management, including documentation and the application of progressive discipline when necessary. This position offers the opportunity to lead a talented team towards culinary excellence, contributing significantly to the restaurant's reputation and success.
We are currently seeking a highly skilled and dynamic Executive Chef to lead and oversee all facets of our kitchen operations. This full-time position offers a competitive salary ranging from $70,000 to $75,000 annually and reports directly to the General Manager. The Executive Chef will play a pivotal role in steering the culinary direction of the restaurant, ensuring that all food products consistently meet and exceed our established standards for quality, presentation, and taste. This role encompasses comprehensive responsibilities including guest service excellence, accounting and budgeting oversight, inventory control, short- and long-term strategic planning, and seamless day-to-day kitchen management.
The ideal Executive Chef will be the creative and educational force behind menu innovation, including the development of appetizers, entrees, sides, desserts, and catering options that are both cutting-edge and reflective of current food trends. Upholding the safety and sanitation standards within the kitchen is paramount, as is ensuring proper staffing through effective scheduling and coordination. The Executive Chef will be charged with fostering an environment that encourages ongoing training, development, and retention of highly competent kitchen staff. By applying total product knowledge and rigorous management controls, this individual will maintain food and labor costs within budgetary guidelines while implementing measures that reduce waste and prevent theft.
Key competencies for this leadership position include a comprehensive understanding of culinary arts and food service technology, proficiency in ordering and cost management, and a deep knowledge of both local and international cuisines. Superior leadership qualities, exceptional guest relation skills, and the ability to work effectively under pressure are essential. The Executive Chef must also be adept at human resource management, including documentation and the application of progressive discipline when necessary. This position offers the opportunity to lead a talented team towards culinary excellence, contributing significantly to the restaurant's reputation and success.
Job Requirements
- Bachelor's degree in food service technology or related field or associate degree in culinary arts
- minimum four years of culinary management experience
- strong leadership skills
- ability to handle high-pressure situations
- knowledge of front of the house operations
- understanding of food trends and quality standards
- proficiency in menu costing and labor forecasting
- knowledge of diverse cuisines
- excellent guest service skills
- computer literacy
- flexible availability
- ability to motivate and lead kitchen staff
Job Qualifications
- B.S. degree in food service technology/management or A.A. degree in culinary arts
- minimum four years of culinary management experience, preferably upscale restaurant experience
- well developed leadership qualities
- ability to work well under pressure
- in depth knowledge of the front of the house and its workings
- good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- proficiency in ordering, menu costing and labor forecasting
- extensive knowledge in local and worldly cuisines
- exceptional guest relations skills
- computer skills
- ability to work a flexible schedule
- ability to motivate employees to be proficient at their jobs
Job Duties
- Costing and ordering of all food and non-alcoholic beverages
- menu development to include appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products
- think clearly, remaining calm and resolving problems using good judgment
- maintain safety standards at all times
- train, supervise, and coach all kitchen staff according to company standards
- schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency
- ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
- follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company
- monitor and coach staff on maintaining consistency in food quality
- applying constant educational and corrective measures when managing the culinary staff
- constantly utilize controls to minimize food and supply waste and eliminate theft
- be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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