A fine-dining concept is seeking an Executive Chef who will be responsible for leading all programs, systems, routines and standard operating procedures related to the day-to-day operations. This includes sole accountability for the maintenance and implementation of all culinary operations, supporting strategic research and development initiatives, recruiting and training of kitchen associates, ordering and inventory support, providing world-class customer service to internal and external guests, and maintenance of all equipment and facilities.
We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer.
Live Our Vision, Values and Beliefs every day
Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution
Report directly to the Director of Operations
Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast
Support leaders and gallery team and kitchen team members with daily tasks to ensure readiness for service
In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment
Minimum 3 years experience in service and hospitality management positions
Maintain proper food certifications
Ability to be a leader with a desire to educate and empower team members and create accountability standards
Strong attention to operational and administrative detail
Exemplary interpersonal communication skills
Team player with enthusiastic outlook and creative mind
You may apply by responding to firstname.lastname@example.org with a resume attached and the position you are applying for in the subject line.