Executive Chef - Primary Food Group

Albany, NY, USA|Onsite

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 ... Show More

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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