LITTLE REY EXECUTIVE CHEF - UP TO $120K/yr. + BONUS (Piedmont Heights)
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $120,000.00
Work Schedule
Standard Hours
Benefits
Major medical
Dental
Vision
Life insurance
Paid Time Off
childbirth recovery leave
Parental leave
Quarterly bonus
Time off on major holidays
employee discount
Leadership classes
Mentorship programs
retention bonuses
Job Description
Rocket Farm Restaurants is a respected hospitality group known for its commitment to a culture of dignity, respect, and care among its team members, exemplified in their core philosophy: "We serve the person who is serving the guest." This philosophy is deeply embedded in the workplace culture, emphasizing that the same level of respect and service provided to guests should be mirrored within the kitchen and among the staff themselves. Rocket Farm Restaurants operates multiple dining establishments and is recognized for its innovative approach to hospitality and culinary excellence, placing strong value on employee growth, collaboration, and integrity.
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Job Requirements
- bachelor’s degree or equivalent culinary training preferred
- minimum 10 years culinary experience
- minimum five years senior management experience
- strong leadership capabilities
- knowledge of food safety and kitchen operations
- ability to work in a fast-paced environment
- flexibility to work varied shifts including nights and weekends
Job Qualifications
- 10 years of progressive culinary experience
- five years in senior management roles
- experience with recipe execution and culinary education
- strong leadership and team management skills
- ability to manage food costs and budgeting
- experience in a high-volume kitchen environment
- excellent communication skills
Job Duties
- lead the entire culinary team and direct day-to-day kitchen operations including production and prep
- cater and oversee purchasing and receiving
- ensure culinary team maximizes efficiency and productivity for guest satisfaction
- review and evaluate daily guest feedback
- oversee recipe execution and provide culinary education to staff
- direct food production and plating during service
- train line cooks properly and efficiently
- manage and meet budgeted food cost percentage
- foster an educational environment for culinary staff development
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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