Executive Chef/Chef for Stanley's NE

Craft & Crew Hospitality is hiring a talented and friendly yet effective Executive Chef. We are looking for a candidate who can transition into our Heart of House and make an immediate impact on our kitchen operations and lead our culinary team showcasing our products, our standards, and our brand while demonstrating exceptional leadership skills.

Job Description:
We expect to provide an excellent service and quality product for all our guests. The Executive Chef will control the overall operations of the kitchen and oversee a staff of employees. A strong foundation in management, as well as a culinary background, is essential for success in our restaurants and the company.
The chef will be a strong leader to our staff and must be willing to go above and beyond to ensure that food quality standards are consistently met. The chef is required to have excellent communication skills and be comfortable working with diverse populations. Must be a great leader and coach in order to train and delegate to your staff in order to maximize speed and efficiency in the kitchen.

Roles & Responsibilities:
Manage the daily profitable operations of the kitchen in order to maximize profitability, increase efficiency and guarantee guest satisfaction.
Management:
Recruiting, hiring, training, and performance reviews for all back of house staff
Provide leadership, coaching, and direction to all back of house staff
Hold staff accountable for meeting company expectations and following policies, ensure that disciplinary action occurs where necessary.
Prepare and post schedules weekly that meet specified labor budgets.

Operations
Ensure that quality standards for food are consistently met
Recipe specification adherence
Must be willing/able to assist in any area of the Kitchen: Line, Pantry, Prep, Dish, etc.
Must work alongside BOH staff during volume shifts, to lead and support operations and keep company labor budgets on track.
Sales Building
Daily/Weekly specials
Seasonal menu planning (Fall/Winter and Spring/Summer Edits)

Ordering
Place orders with approved vendors and use product list provided.
Purchasing/Ordering to maximize profitability and reduce food costs.
Weekly/Monthly supplies ordering for the kitchen and restaurant.

Administrative
Food inventory audits EOW and EOM
Calculate food costs and ensure that you are targeting goals.
Design and Implement Line checks Daily (AM/PM Shifts)
Design and Implement Temperature logs

Recipes/Allergens/Food Specifications
Update Recipes in TRACS (Reinhart)
Calculating Food COST Weekly for Scorecard (GM)

Required Experience/Qualifications:
5 Years in the Hospitality Industry: Executive Chef, Kitchen Manager, Line Cook, Supervisor, etc.
Excellent Communication Skills;
Proficient in Microsoft Office;
Leadership Skills;
Must be able to stand, walk, and move about for 8-10 hour shifts;
Must be able to lift/carry up to 50 lbs;
Must be able to walk up and down stairs without complications
Problem-solving abilities, be prepared to think and act quickly in stressful situations;
Knowledge of Health & Safety procedures in accordance with MDH. Current Serve Safe Certification
Bilingual Spanish preferred but not required.

Pay: $70,000.00 - $75,000.00 per year