Executive Chef

An Executive Chef with Vandelay Hospitality Group is a leadership position responsible for the recruitment, training, and development of the culinary team. In this role, you will oversee the quality of guest experience, food preparation, and service, manage departmental financial performance, and ensure the maintenance of kitchen standards. The Executive Chef supports leadership by upholding all brand standards and values, while driving innovative improvements and achieving business objectives. This position requires flexibility in hours, a results-driven mindset, and a commitment to team collaboration and operational excellence. Responsibilities Engage culinary team members through recruiting, hiring, coaching, training and continuous development efforts Financial responsibilities to summarize and analyze information for budgeting revenues and expenses; measuring costs of products, services and other cost objectives Exhibit our core values through creating innovative improvements and collaborating with others while being accountable for measurable, high-quality and timely results Respond to guest concerns, both written and verbal with the ability to creatively solve problems and develop robust solutions Conduct pre-shift meetings and update the team on key business updates Assist with weekly staff schedules as directed by the General Manager Order goods, kitchen utensils and cleaning products as needed Control operational costs and monitor departmental budget Ensure established standards of food safety, sanitation and quality are maintained Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner Ensure adherence to all local, state and federal laws and regulations. Take action based on guest reviews and feedback Adhere to Disciplinary Action Requirements as set by the company Attend and participate in weekly manager meetings Qualifications High School Diploma or GED required; Culinary Degree preferred 2+ years of full-service restaurant management experience Able to work full time, with the flexibility in hours necessary to manage and operate the restaurant effectively Results driven, trustworthy and team oriented Physical Requirements Must be able to lift to 50 pounds Must be able to work standing and walking for extended periods of time #J-18808-Ljbffr Alumni Ventures