Chef

Our Executive Chef works diligently with his/her Sous Chef to develop new menu items and/or daily features. Executive Chefs play an essential role in creating and upholding a positive kitchen culture. Executive chefs employ their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one’s team; 2) Strong communication skills; 3) Business Sense; 4) Passion for coaching, training, and developing one’s team; 5) Enhanced, hands-on leadership skills.

Responsibilities:  

· Assist in the planning and directing of culinary activities throughout services.  

· Participate in culinary research and development to create/modify the restaurant’s menu to spotlight local, seasonal ingredients when possible.  

· Recruit, manage, and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one’s team.  

· Ensure the kitchen operates in an efficient, timely manner that upholds company standards.  

· Comply and enforce federal and state-specific health department standards.  

· Maintain an approachable, patient, and positive attitude in working with one’s Front of House and Back of House team.  

· Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.)  

 Qualifications:  

· Minimum of 3 years of previous Executive Chef experience in an upscale, scratch cooking kitchen.  

· Ability to provide excellent professional references from former supervisors.