Executive Chef

Job Summary The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and food service operations to ensure high operating standards in the kitchen. This includes hiring, training, and development of the culinary team, managing inventory, controlling costs, and reporting directly to the restaurant Operating Partner or General Manager. Responsibilities Accountable for operational excellence in the kitchen. Delegates tasks and gives direction to all kitchen staff. Conducts interviews with kitchen management and staff candidates. Selection, orientation, and continual development of all Sous Chefs and kitchen staff. Prepares work schedule for Sous Chef and kitchen staff. Ensures ongoing preservation of safety certification requirements for all kitchen staff. Manages inventory, cost of goods and overall control of financials. Responsible for health inspections. Supervises and facilitates all training for food prep and execution of menu items, procedures, and recipes to all kitchen staff. Ensures proper timing and production for food orders. Conducts ongoing performance appraisals for Sous Chefs and kitchen staff. Holds kitchen staff accountable for dress code standards. Maintains all product quality standards. Maintains expected food costs and inventory. Oversees or completes all prep lists and ordering guides. Completes opening and closing checklists. Maintains and repairs kitchen equipment and facility. Knows how to work all kitchen stations proficiently. Provides a clean and safe environment for both Team Members and Guests. Requirements 3+ years of culinary management experience with experience managing and writing prep lists. Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements, delivering large catering orders, making supply runs, attending off‑site training and business meetings, and traveling between restaurant locations. Experience in managing inventory, cost of goods and overall control of financials. Experience working in a hands‑on, fast‑paced, high‑volume environment. Experience in managing a team and identifying and developing employees for future leadership roles. Experience in facilitating and executing training. Strong communication and organizational skills. Ability to stand and walk for eight to ten hours during a shift. Ability to reach, bend, balance and transport objects up to 30 lbs repeatedly; lift up to 50 lbs as necessary. Ability to work around varying temperature levels, including warm to very warm kitchen temperatures. Preferred Qualifications Bilingual in English and Spanish. Experience working in an upscale scratch‑kitchen concept. Previous front‑of‑house restaurant management experience. Culinary degree or culinary certificate. Benefits Medical, dental, vision, 401(k) and paid time off. Monthly and annual bonuses based on performance. Paid management training program. Referral bonuses of $250 for Team Member positions and $500 for management positions (subject to location). Exclusive employee discounts and holiday closures during Thanksgiving and Christmas. Supportive community with the Lucky Cat Fund for qualifying team members. #J-18808-Ljbffr