About the role
Description
Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. Sesame Bakery is the Happy Corner Hospitality collective's bakery and all-day brunch concept, born out of Motek. A vision that grew out of Motek into a full-fledged bakery and kitchen. It blends European boulangerie traditions with a touch of Mediterranean flair, featuring artisanal dishes and freshly baked goods inspired by Mediterranean flavors.
We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations.
Position Summary:
As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences.
Responsibilities:
Oversee all food production to ensure quality, consistency, and efficiency
Manage kitchen inventory, ordering, and equipment control
Lead line operations to support smooth, timely service
Maintain quality control and presentation standards
Train, cross-train, and develop culinary team members
Ensure a clean, organized kitchen and compliance with food safety regulations
Oversee expediting to coordinate orders and maintain service flow
Partner with the General Manager on labor planning and budget management
Benefits:
Competitive salary.
Wages paid weekly.
Growth opportunity.
401k savings plans.
Medical, dental and vision insurance.
Employee discounts.
Requirements
Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus.
Culinary degree or equivalent professional culinary training preferred.
Experience in bakery settings, working with dough and pastries required.
Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards.
Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals.
Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards.
Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment.
High attention to detail across food quality, systems, and operational execution.
Effective communicator with a collaborative, team-oriented leadership style.
Bilingual proficiency is a plus.
Flexibility to work evenings, weekends, and holidays as needed.