About the role
Description
The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.
Responsibilities:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Oversee portion control and quantities of preparation to minimize waste
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and guests
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
Handle volume and stress with aplomb and finesse
Hold the standard of high-quality food above all else
Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate
Skills:
Share the passion for food, wine and the guest experience
Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs
Working Conditions
Be able to withstand the pressure and strain of working in close quarters
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Education/Experience:
8-years of experience
High volume restaurant experience is a plus
Management Benefits Paid Time Off
1-2 yrs = 10 days | 2-5 yrs = 15 days | 5+ yrs = 20 days
Student Loan Reimbursement (Up to $300 a month)
1 yr = $100 mo | 2 yrs = $200 mo | 3+ yrs = $300 mo
Quarterly Dining Allowance
GM / EC = $300 qtr | Manager/ Sous = $200 qtr
It’s important to know our local restaurants, get inspired by great dining experiences, and get to know our local industry community.
Paid Family Leave
Maternity = 6 weeks / non-birthing parent = 3 weeks *available after 6 months of service
Weekly pay schedules Flexible schedule options Paid Volunteerism
32 hrs/yr
In addition to PTO, all employees earn paid hours for volunteering to support our local communities.
Wine Education Reimbursement
100% reimbursement
- 50% Employee Dining Discount Daily Family Meal Referral Bonus Program
- Recruit a GM or EC = $2000 | Manager or Sous = $1000 | Server, Bartender, or Cook = $500 | Support Staff = $250 *exclusions apply
- Promotion Opportunity –Management career advancements. Employee Assistance Program Behavioral Health and Wellness Services
- Via our partnership with Lift Wellness Group, our employees and their loved ones gain immediate access to mental and behavioral health resources from licensed care professionals at an affordable price point.
Major Medical and Supplemental Coverage
Medical, Dental, Vision, STD/LTD Coverage, Accident and Life Insurance