An exciting, fun, high-volume restaurant seeks an enthusiastic, forward-thinking executive chef to join its team. This person will have a strong hand in continuous menu innovation that leans into cuisine and allows for daily creativity. There will also be an opportunity to work closely with local vendors to help deliver that fresh local food/seafood our guests crave. This position also requires a leader who can help mold and develop the team around them to help strengthen the kitchen's foundation for the team members' future development. This Executive Chef will work hand in hand with the restaurant's Operating Partners to help drive some critical basic controls like food cost, labor, retention of employees & cleanliness within the four walls of the kitchen.

Annual Salary Range - $68,000 -$80,000

Responsibilities:

• Maintain adequate staffing levels to execute daily (hiring & training)
• Continuous development of Sous Chef and team members
• Work on the current menu and daily specials to provide excellent quality to our guests and worthy financial gains
• Keep a sparkling clean kitchen and work area (as this is where we serve food)
• Maintain sanitation procedures and organization daily
• Placing food orders, scheduling, budgeting, and inventory controls

Qualifications:

• Require at least 4 years as an Executive Chef in a high volume restaurant (doing over 2 million in food sales)
• Experience working with P&Ls and able to instill change with BOH controls when needed.
• Excellent verbal, written, and computer skills
• Experience in leading, training, and developing culinary teams with 30+ employees
• Multi-unit experience is a plus

The Perks:

• Strong salary offering
• Bonuses paid on execution and controls
• Paid Time Off (Because balance matters)
• Benefits – Medical, Dental, Vision
• Growth – as we look to expand out

Job Type: Full-time

Salary: $68,000.00 - $80,000.00 per year

Benefits:

• Dental Insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• All shifts

Supplemental pay types:

• Bonus pay

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Work setting:

• Casual/Fine dining restaurant

Ability to commute/relocate:

Experience:

• Culinary experience: 5 years (Required)
• Executive Chef: 3 years (Required)

Work Location: In person