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Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Day Shifts
Fixed Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal Allowances
performance bonuses
Job Description
Our establishment is a dynamic and innovative Food & Beverages company dedicated to delivering exceptional culinary experiences to our patrons. We pride ourselves on fostering a collaborative environment where creativity and excellence thrive. Our team is passionate about food, service, and maintaining the highest standards in the industry. We are committed to continuous improvement and embracing new trends to stay ahead in the competitive food service sector. Our establishment is not just a workplace but a community where culinary professionals can grow, develop, and be part of something truly special. We offer a vibrant atmosphere with opportunities for professional development... Show More
Job Requirements
- proven experience as an executive chef or kitchen manager in a high-volume restaurant or food establishment
- culinary degree from an accredited institution preferred but not required, with strong knowledge of various cooking techniques and cuisines
- excellent leadership skills with the ability to motivate and inspire a diverse culinary team
- strong understanding of food safety and sanitation regulations with a commitment to maintaining high standards
- proficient in inventory management, budgeting, and cost control practices
- ability to work under pressure in a fast-paced environment while maintaining a positive attitude
- exceptional communication and interpersonal skills with a passion for customer service and hospitality
Job Qualifications
- 5+ years experience in a similar role
- proven ability to drive creative, high-quality cuisine
- strong leadership and mentoring skills
- culinary degree or ACF Certification preferred
- strong understanding of P&L statements and cost control
- ServSafe Food Manager Certification
- proficiency in restaurant management software
Job Duties
- manage all kitchen inventory, ordering, and vendor relations
- create schedules, manage labor costs, and control waste
- supervise daily BOH operations to ensure recipe consistency and quality
- train new hires on kitchen safety and procedures
- menu development and creation of daily specials
- hands-on cooking and leading service during busy shifts
- develop seasonal, innovative menus and plating
- lead, mentor, and train BOH staff to maintain high standards
- manage food costs, inventory, and vendor relationships
- ensure rigorous compliance with health and sanitation regulations
- develop and design innovative, seasonal menus that reflect market trends and customer preferences
- lead and manage the kitchen staff, providing training, encouragement, and performance evaluations
- oversee daily kitchen operations ensuring high quality and consistency in all food preparation and presentation
- maintain food safety, sanitation, and cleanliness standards in compliance with health regulations and company policies
- monitor inventory levels and manage procurement of supplies and ingredients, ensuring cost-effectiveness and quality
- create and manage budgets, controlling food costs and labor expenses to achieve profitability
- collaborate with front-of-house staff to ensure a seamless dining experience for guests
- collect feedback and make necessary adjustments to menu items
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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