High Volume Executive Chef
Job Description Restaurant Executive Chef Up To $90,000 A Year Exceptional Base Salary and benefits We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Benefits: Health, Disability, and Life Insurances offered Very impressive paid vacation plan starting in your first year of employment. Ongoing Management Development and Training Programs available so you WILL grow with this company! Special Perks that come only with this company! In each location our Client operates with their leaders. They take pride in identifying great leaders and fostering a great relationship with them. All of this while maintaining the standard, consistency and quality of what makes this company what they are today. Responsiblitlites: * Exhibit excellent BOH knowledge in the areas of plating, execution, purchasing, food costs, line checks * Ensure food safety standards are met and exceeded at all times * Ensure consistent, uncompromising quality on each and every plate * Use hands-on leadership skills to build, train, and lead a dynamic restaurant team * Track inventory and make purchases based on stock levels * Safely maintain food storage, stocking and rotating based on needs * Other tasks associated with running an efficient and compliant kitchen Qualifications: * Strong BOH experience (Executive Chef) in HIGH-VOLUME ( min of $8M ), upscale, casual dining environment * At least 5-10 years of Executive Chef experience * Ability to work under pressure with ease and grace * Very skilled in cost controls, P&L, budgeting, employee coordination * Passion and respect for food, service, and creativity * Self-motivated, driven, strong desire to achieve * Should be able to articulate achievements and discuss strong cost controls * Must be very comfortable with a set menu for the most part, but you will be responsible for 25% of the menu to add your own creative ideas.