Executive Chef

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements and hotels
• Multiple benefit plans to suit your needs
• Monthly discretionary bonus potential
• Salary: $75,000 – $90,000

Essential Duties and Responsibilities:

• Ensures excellence in guest satisfaction through commitment to a “Do Whatever It Takes Attitude” and a hands-on, lead by example management style
• Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Requirements:

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic.