Executive Chef

Well-known, casual restaurant seeks an Executive Chef to lead kitchen operations. The menu is comfort food focused and wide ranging, requiring a broad base of technical experience. High volume experience is a necessity. We get very busy and the Executive Chef needs to execute and train the team to deliver great food even during peak business levels. The Executive Chef is responsible for managing and operating the restaurant kitchen. This position is a “hands-on, multi-tasking” position, which requires working on the line during high volume and holiday periods as well as when training and developing employees. This position is responsible for food and labor costs within budgeted guidelines, in addition to following outlined administrative policies relating to Kitchen operations. On a daily basis, the Executive Chef’s focus is 75% operations and 25% administrative duties. The Executive Chef is responsible for ensuring the delivery of high food quality, a trained kitchen team and maintaining cost controls. Extensive operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards. Job Responsibilities Profit & Loss Control Based on Established Budgets • Budgeting • Cost controls • Food cost % and kitchen labor % Food Handling • Follow all food safety guidelines to ensure all food products are safe for consumption • Adherence to all State, Federal, and local health department regulations • The facility is maintained to the highest level of cleanliness Payroll • Follow company established procedures for tracking and processing labor dollars on daily, weekly and monthly basis • Adherence to Federal & State wage and labor regulations • Maintain accurate and up to date employee files • Maintain proper staffing levels at all times to avoid or reduce overtime expenses Safety • Maintain a safety-first culture • Workers compensation reporting • Adhere to all safety guidelines (cut gloves, non-slip shoes, chemical hazard communication) Facility Repair & Maintenance • Responsible for making repair and improvement recommendations to G.M. • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition Staff Training & Development • Provide proper and detailed training for hourly personnel based on company established criteria • Provide timely and detailed performance evaluations for Sous Chefs and hourly kitchen team Communication • Conduct weekly Chef Team meetings • Utilize communication tools (Memos, Manager’s log, Bulletin Board, etc.) to keep staff informed of any changes in company policies or procedures Necessary Knowledge, Skills and Abilities • Minimum 3-years full service, high volume restaurant experience • High school diploma or equivalent • Culinary degree, AA or BA degree a plus • Professional and proficient verbal and written communication skills • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices • ServSafe Certification Job Type: Full-time Base Pay: $75,000.00 - $85,000.00 per year Benefits: • 401(k) • Dental insurance • Employee assistance program • Employee discount • Health insurance • Paid time off • Retirement plan • Vision insurance Work Location: In person