Position: Executive Chef job
About: Responsible for efficient and profitable day-to-day management of all kitchen operations of the venue, directly supervises Assistant Kitchen Manager and Chefs, and ensures positive performance that adheres to the budget and standards. The position involves developing menus, conducting inventory, ordering procedures, quality control, staff management, budget management, and maintaining safety practices in a fast-paced environment.
Requirements: Minimum of five years experience in a high-volume food and beverage environment required; excellent written and verbal communication skills; ability to interact professionally with other departments and outside contacts; ability to handle multiple tasks in a fast-paced environment with minimal supervision; excellent judgment and decision-making abilities; ability to supervise multiple levels of culinary workers. High school degree or GED required; Bachelor’s degree (BS) preferred or Associate’s degree (AA) in a related field; ACF certification or appropriate program or equivalent required; Certified Professional Food Manager Certification required; Health permit/food safety and Alcohol Awareness required. Must be able to work in a fast-paced, high-energy, and physically demanding environment; spend 90% of working time standing, walking, and reaching and 10% sitting; push, pull, lift objects, grasp objects, maintain body equilibrium, climb or descend ladders, stairs, and ramps; carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently; communicate clearly with guests in the primary language of the restaurant (Primarily English); hearing sounds at normal speaking levels with or without correction; specific vision abilities include close, distance, color, peripheral, depth perception, and the ability to adjust focus.
Benefits: health insurance, 401(k)
