We are currently seeking not just an Executive Chef to join us, but a passionate leader to be part of our growing and evolving group. You will be part of creating a place where our teams are happy at work, a place where we collaborate and care about one another. You will lead and support a team that takes ownership and care in creating and delivering a meaningful guest experience.
The Executive Chef will be present during service hours, working side by side with the teams. The standards are high and commitment is a priority.
We offer a competitive salary, generous cost sharing for Medical, Dental, Vision, bonus opportunities, paid time off and parking.
What To Expect:
You will select and develop recipes; execute pre established recipes; standardize production recipes to ensure consistent quality and establish/uphold presentation technique and quality standardsSupervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality controlEstablishes result oriented objectives for the culinary team and kitchen operationsEnsures the profitability and successful operation of the kitchen Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as requiredPlan and price menus independently and in a collaborative group settingDevelop recipes and portion specifications in accordance with venue brand, product specifications, ease of preparation and established procedures and budgetary standardsCollaborate with multiple departments for marketing, special events and catering with attention to deadlines and participation in meeting group objectives Being Part of the Team
Come to work not to just work, but be part of a communityNot afraid to change or innovateCommitted to learning all about the food and beverage we offerComfortable with receiving feedback and brave enough to deliver itLiving in the "We" and not always the "I or Me"Sometimes being in the weeds and ready to help each other clear a pathDedicated to learning and understandingWe lead with gratitudeYou take responsibility and not leave it to othersGenuine care for othersYou are kindYou say 'thank you' a lot You Should Have
Proven ability to estimate food consumption and requisition accordinglyExperience and know how to use systems and software for kitchen operations, PNL review, order planning and schedulingMust be able to curate, price and prepare selected items for large scale events and private dining groupsProven record of management of kitchen activitiesGood at solving issues quickly and effectivelyThree to five years of progressive culinary or Executive Chef experience, depending upon formal degree or training