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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $150,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Competitive annual salary
Paid vacation
Comprehensive health care benefits
Car allowance
Mobile phone allowance
Laptop allowance
Discount card for food and drinks
Travel opportunities
growth and advancement opportunities
recognition programs
Job Description
Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US. With years of experience and a deep understanding of the industry, Blue Shock Executive Search is dedicated to matching highly qualified professionals with organizations that share their values and vision, enabling both parties to thrive in competitive markets.
Our client, founded in 1982, is a deeply rooted restaurant company built on the foundation of... Show More
Our client, founded in 1982, is a deeply rooted restaurant company built on the foundation of... Show More
Job Requirements
- Minimum of 3 years of experience in culinary leadership roles in high-volume, multi-unit settings
- Strong financial acumen with experience managing profit and loss, food costs, and labor targets
- Excellent communication and interpersonal skills
- Demonstrated ability to develop and lead teams
- Food safety certification(s) required
- Legal authorization to work in the USA
- Willingness to travel and spend significant time in restaurant locations
Job Qualifications
- Proven track record in culinary leadership and people development with at least 3 years of experience in high-volume multi-concept or multi-unit environments
- Excellent leadership and communication skills with the ability to inspire and motivate others
- Proven results in delivering food cost and labor targets with extensive experience managing budgets, cost controls, and profitability for large-scale operations
- Commitment to fostering a supportive and engaging experience for team members and guests
- Willingness to learn and openness to feedback, coaching, and mentorship
- Certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (ie State Specific Food Handlers Card)
- Ability to legally work in the USA
Job Duties
- Own and drive regional culinary performance, including accountability for profit and loss, food cost, and overall operational results
- Partner with General Managers and Head Chefs to analyze performance, identify gaps, and lead action plans that improve both guest experience and business outcomes
- Lead the selection, development, and performance of culinary leaders, building a strong pipeline of high-performing Head Chefs and future talent
- Oversee and elevate the execution of seasonal menu launches, ensuring consistency, quality, and strong adoption across all restaurants
- Maintain and uphold kitchen standards across the region, ensuring environments are safe, clean, organized, and set up for operational excellence
- Spend consistent time in restaurants to coach teams, audit performance, and ensure alignment to the company standards and expectations
- Identify and lead opportunities for operational improvements, including capital planning and kitchen optimization to support long-term success
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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