Job Description
Job Description
Executive Savory Chef
The Executive Savory Chef will have a passion for Cooking (Savory), as well as lead the culinary team to ensure that the kitchen runs effectively. The Executive Chef must be knowledgeable in executing in a kitchen and developing a well-organized line. The Executive Chef is responsible for controlling all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. This person should be a strong, strategic leader and be well versed with a financial/business acumen.
Core Objectives of the Role (this list is not all inclusive) :
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Strong Business and Financial Acumen that includes Sales, Comps, Labor, Prime Cost, Budgeting and Ordering
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General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model
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Ownership Mentality in regards to the individual location and the brand, working directly with the Executive Team in all aspects of the day to day operations
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Hospitality Awareness and skill set that is collaborative with the Management Team on company initiatives, rollouts, and day to day operating norms
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Focus on Culinary, creating Magical and One-of-a-kind experiences for our guests either directly, through our Team Members or our Managers interactions and follow up
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Collaborative approach with Human Resources and the Executive Team to implement and uphold company standards, initiatives, etc as it pertains to HR in the location
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Developmental strategy with all Team Members and Managers, fostering an environment of continual growth and in turn, bench strength for our leadership team
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Strong attention to detail in all aspects of the business and day to day Culinary Operations
Qualifications:
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Degree in Culinary or a related field preferred
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At least 5 years of experience in restaurant management with at least 2 of those years having worked as an Executive Chef in a fine dining establishment
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Professional appearance
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Able to lift/move up to 50 pounds
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Able to work in a standing position for extended period of time
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Able to adhere to a 45-hour work week with availability in the mornings or evenings, weekdays, weekends and holidays (if necessary)
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Must be Servsafe Certified
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Must be proficient in Food and Alcohol Safety
Perks:
Paid Time Off
Flex Days
Sick Days
Bereavement Leave
Health Insurance
Dental Insurance
Vision Insurance
Life Insurance
STD/LTD/Hospital Indemnity/Cancer Insurance
401K Plan
Manager Meals
Discounts on Retail, Desserts, and F&B