Executive Chef / Kitchen Manager

Executive Chef Or Head Chef Or Executive Kitchen Manager (EKM)The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. The Executive Chef or Kitchen Manager reports to directly to the restaurant Operating Partner or General Manager.Job Responsibilities:Accountable for operational excellence in the kitchenDelegates tasks and gives direction to all kitchen staffConducts interviews with kitchen management and staff candidatesSelection, orientation and continual development of all Sous Chefs and kitchen staffPrepares work schedule for Sous Chef and kitchen staffOn-going preservation of safety certification requirements for all kitchen staffResponsible for managing inventory, cost of goods and overall control of financialsResponsible for health inspectionsSupervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staffEnsures proper timing and production for food ordersOn-going performance appraisals for Sous Chefs and kitchen staffHolds kitchen staff accountable for dress code standardsResponsible for maintaining all product quality standardsResponsible for maintaining expected food costs and inventoryOversees or completes all prep lists and ordering guidesCompletes opening and closing checklistsResponsible for maintenance and repairs of kitchen equipment and facilityResponsible for knowing how to work all kitchen stations proficientlyAccountable for providing a clean and safe environment for both Team Members and GuestsJob Requirements:3+ years of culinary management experience with experience managing and writing prep listsMust possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations.Experience in managing inventory, cost of goods and overall control of financialsExperience working in a hands-on, fast paced, high volume environmentExperience in managing a team, while identifying and developing employees for future leadership rolesExperience in facilitating and effectively executing trainingStrong communication and organizational skillsMust be able to stand and walk for periods of eight to ten hours in length each shiftMust be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it might be necessary to lift up to 50 lbsMust be able to work around various levels of temperature, including warm to very warm temperatures in the kitchenPreferences:Bilingual in English and SpanishExperience working in an upscale scratch kitchen conceptPrevious front of house restaurant management experienceCulinary degree or culinary certificateWhy work for us?Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food.Apply NowSearch for jobs by keyword or location.Gather your work history, and if applicable, prepare your resume for submission.Click "Apply Now" to submit your application.