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 Insurance
Vision Insurance
Life insurance
Paid Time Off
Performance-based raises
Retirement bonuses
Job Description
Rocket Farm Restaurants is a hospitality company with a clear and heartfelt philosophy that transcends traditional restaurant culture. The cornerstone of their approach is captured in their motto, "We serve the person who is serving the guest." This philosophy emphasizes dignity, respect, and care among coworkers, especially in the kitchen, ensuring that how team members treat one another matches how guests are served in the dining room. With locations in vibrant urban neighborhoods and a commitment to authentic culinary experiences, Rocket Farm Restaurants has established itself as a leader in the food service industry by blending exceptional service with community-focused... Show More
Job Requirements
- High school diploma or equivalent
- Proven culinary experience of at least ten years
- Minimum five years in a senior management culinary role
- Ability to work in a fast-paced kitchen environment
- Strong leadership and interpersonal skills
- Knowledge of food safety and sanitation standards
- Willingness to work flexible hours including nights and weekends
Job Qualifications
- Ten years of progressive culinary experience preferred
- Five years of senior management experience required
- Strong leadership and team management skills
- Expertise in Northern Mexican cuisine or similar culinary styles
- Ability to manage food cost and maintain budget
- Excellent communication and training abilities
- Experience with catering operations and purchasing procedures
Job Duties
- Lead the entire culinary team and direct day-to-day kitchen operations including production and prep
- Oversee catering and purchasing and receiving processes
- Ensure maximum efficiency and productivity to achieve total guest satisfaction
- Review and evaluate daily guest feedback for continuous improvement
- Supervise recipe execution and provide education to culinary and service staff
- Direct food production and plating from the pass during service
- Train all line cooks properly and efficiently
- Meet or exceed budgeted food cost percentages
- Foster an educational environment for culinary staff development
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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