Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development programs
performance bonuses
Job Description
Our establishment is a renowned hospitality entity known for its commitment to delivering exceptional culinary experiences within a dynamic food and beverage environment. We pride ourselves on maintaining the highest standards of quality, creativity, and customer satisfaction. As a prominent player in the hospitality industry, we offer a vibrant workplace that thrives on teamwork, innovation, and continuous professional development.
The role of the Chef is pivotal as the immediate direct support to the Restaurant Executive Chef, particularly in managing day-to-day culinary functions within the outlet. This role requires a well-rounded culinary professional adept at overseeing food preparation, kitchen management, and staff leadership in the absence of the Executive Chef. The Chef will play a vital role in upholding the culinary standards by supporting all facets of food and beverage operations, including menu development, staff training, quality control, and compliance with food safety regulations. This position emphasizes a harmonious balance between culinary excellence and profitability, ensuring that all dishes prepared use high-quality, fresh, and seasonal ingredients aligned with the unique attributes of each dining outlet or event.
The ideal candidate for this position will be entrusted with directing kitchen staff, managing food prep operations, and collaborating closely with various departments such as Sales, Events Management, and Front of House. They will also be responsible for maintaining operational compliance with health and safety standards, managing food costs, monitoring inventory, and ensuring guest satisfaction through attentive oversight of culinary outputs. The Chef must foster a cooperative and respectful work environment while mentoring team members for career advancement and personal growth. This leadership-focused role demands creativity, adaptability, analytical thinking, and a strong customer-centric mindset, complemented by a robust knowledge of culinary practices, kitchen equipment, and hospitality business fundamentals.
Employment for this role is typically full-time with an emphasis on a balanced percentage of intellectual and physical effort, making it an engaging career opportunity for culinary arts professionals. Compensation aligns with industry standards and reflects the responsibilities and expertise required. This position provides significant opportunities to impact the culinary culture and contribute to the ongoing success and innovation within our hospitality group.
The role of the Chef is pivotal as the immediate direct support to the Restaurant Executive Chef, particularly in managing day-to-day culinary functions within the outlet. This role requires a well-rounded culinary professional adept at overseeing food preparation, kitchen management, and staff leadership in the absence of the Executive Chef. The Chef will play a vital role in upholding the culinary standards by supporting all facets of food and beverage operations, including menu development, staff training, quality control, and compliance with food safety regulations. This position emphasizes a harmonious balance between culinary excellence and profitability, ensuring that all dishes prepared use high-quality, fresh, and seasonal ingredients aligned with the unique attributes of each dining outlet or event.
The ideal candidate for this position will be entrusted with directing kitchen staff, managing food prep operations, and collaborating closely with various departments such as Sales, Events Management, and Front of House. They will also be responsible for maintaining operational compliance with health and safety standards, managing food costs, monitoring inventory, and ensuring guest satisfaction through attentive oversight of culinary outputs. The Chef must foster a cooperative and respectful work environment while mentoring team members for career advancement and personal growth. This leadership-focused role demands creativity, adaptability, analytical thinking, and a strong customer-centric mindset, complemented by a robust knowledge of culinary practices, kitchen equipment, and hospitality business fundamentals.
Employment for this role is typically full-time with an emphasis on a balanced percentage of intellectual and physical effort, making it an engaging career opportunity for culinary arts professionals. Compensation aligns with industry standards and reflects the responsibilities and expertise required. This position provides significant opportunities to impact the culinary culture and contribute to the ongoing success and innovation within our hospitality group.
Job Requirements
- Associates degree in culinary arts or business administration
- Experience managing culinary teams in a high-volume food and beverage setting
- Knowledge of local health department regulations, corporate HACCP and food safety SOPs, and federal guidelines
- Proficiency in computer skills including Excel, WORD, Outlook, and TM1
- Strong leadership and team-building capabilities
- Ability to manage food preparation operations and kitchen staff effectively
- Good communication and mentoring skills
- Physical stamina to meet the demands of the role
Job Qualifications
- Associates of Culinary Arts or Business Administrative
- Basic computer skills featuring Excel, WORD, Outlook, TM1
- Knowledge of all cooking and preparation equipment
- Knowledge of all stewarding cleaning and maintenance equipment
- Basic human resources skills and knowledges
- Basic sales skills and technique knowledges
Job Duties
- Support the Chef in developing and representing all food, beverage, and service of the department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit
- Interview, hire, as directed & train and manage all culinary staff on a daily basis
- Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance
- Help organize, oversee and manage all food prep operations in daily operations
- Help create all menus, recipes, use records
- Help organize and execute menu implementation list and timelines
- Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
