Position: Executive Chef job
About: This position is responsible for ensuring the quality, cleanliness, service, profitability, and the efficient operation of the kitchen. Reports to the Restaurant General Manager. Daily responsibilities include communicating with Assistant Managers and restaurant staff, ensuring timeliness of back-of-the-house related financial and operational deadlines, monitoring profitability, developing staff, hosting staff meetings, overseeing marketing responsibilities, performing inventory, ensuring staff morale, enforcing safety and security procedures, and managing ordering and inventory levels.
Requirements: All employees must be available on Sundays on a rotating basis; Monday availability preferred; no visible piercings other than ears; no visible tattoos for service staff that are macabre, violent, or distasteful; adhere to safety, sanitation, and administrative procedures; maintain a positive and professional demeanor in a loud, high-volume environment; able to work in varying temperatures; conduct weekly cleaning and maintenance duties; punctual and prepared for work; answer phones, provide directions, and assist guests; comply with alcohol serving regulations; maintain sanitation standards and safe food storage; lift items up to 50 lbs. and move items up to 30 lbs.; stand and be active for 8 to 12-hour shifts.
Benefits: health insurance, 401(k)
