Executive Chef

Seeking a Chef, Leader, Coordinator of a Team ESSENTIAL RESPONSIBILITIES & TASKS: • Supervises and coordinates all culinary and related processes in the restaurant • Supports the Chef Restaurateur in developing, specifying and pricing the core menu • Develops new recipe ideas and daily and seasonal specials based on the latest global, regional and local trends • Creates and documents all cooking techniques and plate presentations for kitchen management, the cooking brigade, restaurant management and servers • Estimates food consumption based on volume forecasts; monitors the food inventory; and approves daily order lists prepared by the Executive Sous Chef based on the availability of the freshest and most local, preferably organic, products • Recruits, interviews, selects, on-boards, trains, schedules, supervises, motivates and leads the kitchen staff • Ensures that the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, employment law and safety • Sets and achieves world-class levels of exceptional and stylish cuisine within the confines of the established culinary style • Participates in planning seasonal and private events and culinary demonstrations • Achieves food, labor and cost controls that are established by senior management and in line with industry standards Experience • At least 8-10 years of progressive experience in food preparation • Previous roles as a Chef de Cuisine and/or Executive Chef • At least 5-7 years of supervisory experience over at least 15 employees • Three years of leadership in an executive role; opening and/or change management experience desirable • Highly diverse experience in all stations and positions in a kitchen including hot foods, cold foods, desserts, pastry and baking, and varied cooking techniques • An in-depth knowledge of the various processes for menu design, development and pricing; food sourcing, procurement and handling; and food and labor cost control EDUCATION: • Four-year college degree or an equivalent culinary degree required • Certificate of Sanitation from the American Sanitation Institute EOE Job Type: Full-time Pay: $110,000.00 - $120,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Work Location: In person