Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Benefits
401k with employer match
HSA Option Available
Supplemental insurance policies through AFLAC available
Paid vacation
Sick Time
Holidays
employee discount on food
Job Description
This opportunity is with a well-established hospitality company operating an upscale restaurant known for its exceptional culinary offerings and outstanding guest service. The company prides itself on delivering innovative dining experiences, combining traditional techniques with modern trends to delight their patrons. As an employer, they emphasize a collaborative and growth-oriented work environment, aiming to retain talented staff through supportive management and continuous professional development. Their commitment to quality and service excellence drives their success and solidifies their reputation in a competitive market.
The position available is for an Executive Chef, a critical leadership role responsible for overseeing all aspec... Show More
The position available is for an Executive Chef, a critical leadership role responsible for overseeing all aspec... Show More
Job Requirements
- B.S. degree in food service technology or 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 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 Qualifications
- B.S. degree in food service technology or management or A.A. degree in culinary arts
- Minimum four years of culinary management experience, preferably in an upscale restaurant
- Well-developed leadership qualities
- Ability to work well under pressure
- In-depth knowledge of front of house operations
- Good knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation
- Proficiency in ordering, menu costing, and labor forecasting
- Extensive knowledge in local and worldwide 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 including appetizers, entrees, sides, desserts, and catering with innovative and cutting edge products
- Think clearly, remain calm and resolve 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 to ensure proper staffing for maximum productivity and efficiency
- Ensure high standards of sanitation and cleanliness in kitchen areas
- Follow documented recipes and maintain food quality, presentation, and taste
- Monitor and coach staff on maintaining consistency in food quality
- Apply constant educational and corrective measures when managing culinary staff
- Utilize controls to minimize food and supply waste and eliminate theft
- Be knowledgeable and consistent with human resources procedures and documentation for progressive discipline
Job Qualifications
Experience
Mid Level (3-7 years)