Executive Chef | Award Winning Fine Dining Restaurant! | ZRL #3700084

The Executive Chef serves as the senior culinary leader responsible for the overall management and direction of kitchen operations. This position exercises independent judgment and discretion in overseeing Sous Chefs and culinary personnel, managing departmental budgets, controlling labor and food costs, directing purchasing and inventory management, and ensuring operational performance. The Executive Chef regularly supervises two or more full-time employees or their equivalent and is primarily responsible for the leadership, administration, and management of the culinary department.

Competitive Benefits:

• Industry-leading compensation with base from $150,000-$170,000 per year plus bonus program
• Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• Variety of Supplemental Benefit Plans for life\'s unknowns
• 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
• Employer paid life Insurance throughout the length of employment
• Monthly Reward Dollars to use at various company locations.
• Paid vacation starting at 2 weeks per year
• Paid/Floating holidays for 5 major holidays
• Paid sick time renewed yearly
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with up to a $4,000 payout for qualifying management positions

Qualifications

Responsibilities:

• Directly supervise, manage, and evaluate Sous Chefs and other culinary leadership personnel, establishing performance expectations and accountability for kitchen operations.
• Exercise independent judgment in kitchen staffing, personnel management, scheduling strategies, and departmental operational decisions.
• Make hiring, promotion, disciplinary, and termination recommendations regarding culinary personnel, with recommendations given significant weight in final employment decisions.
• Direct purchasing strategies, vendor coordination, food ordering, and inventory management to maintain financial controls and operational efficiency.
• Oversee kitchen labor budgets, food costs, staffing allocations, and departmental financial performance.
• Direct Sous Chefs in the execution of food production, quality standards, sanitation, and daily kitchen operations.
• Conduct performance evaluations, provide leadership development, and implement corrective action for culinary personnel as appropriate.
• Oversee administrative functions associated with kitchen operations, including budgeting, labor analysis, purchasing oversight, and operational reporting.

Qualifications:

• Proven experience (minimum 2 years) as an Executive Chef in an upscale, high-volume restaurant and/or catering/event establishment with a minimum of 15MM in annual revenue.
• 5+ years\' minimum progressive experience in a BOH leadership/management role in a high-volume restaurant and event center environment
• Strong culinary skills with a passion for creating innovative and flavorful dishes.
• Extensive experience in managing and executing private events, banquets, and catering operations.
• Manage food costs, inventory, and kitchen budgets to achieve financial goals.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment and adapt to changing priorities.
• Knowledge of food safety standards and best practices.
• Culinary degree preferred.

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