Executive Chef

• Minimum 3+ years of high-volume culinary management experience
• Demonstrate an advanced understanding of business operations and financials
• Manage shifts which include daily decision making, scheduling and planning
• Create memorable dining experiences by exceeding guest expectations
• Demonstrate ingredient knowledge and understanding of culinary trends
• Ensure adherence to recipes, safety practices and sanitation standards in the kitchen
• Perform calmly and effectively in a high-volume, open kitchen
• Manage on-the-fly requests with ease and poise
• Understand POS systems and inventory control systems
• Familiarity with BEOs
• Coach, lead and develop culinary team
• Drive continuous improvement

Requirements

Chef/Kitchen management: 3 years (Required) Benefits include

• Competitive Pay + Bonus
• Paid Time Off (to support an active life outside of work)
• Ongoing career development and support
• Comprehensive management training programs
• Fun work vibe
• Culinary School is preferred, but not required.

Shift

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift