Executive Chef

Benefits:

Employee discounts

Health insurance

Paid time off

The Executive Chef (Restaurant) leads Littleton’s Market Restaurant’s culinary operations. At a minimum, the role oversees all daily kitchen operations, including staff supervision, inventory management, and P&L accountability. All culinary endeavors must run profitably while maintaining food safety compliance and food quality. Most important is delivering an exceptional dining experience, primarily by making excellent food.

JOB DUTIES:

Achieve and maintain standards for delivery of appropriate food products

Establish and continuously improve the executive culinary elements essential to efficiently and sufficiently deliver on the standards described above (hire and lead a team, conduct training, build processes and SOPs, and control quality and safety.

Achieve budget targets as measured by weekly KPIs.

Collaborate with leadership to design and deploy cohesive restaurant visions, seasonal menus, and special offerings aligned with the mission and brand promise.

Seek input from customers and leadership on relative standards achievement through tastings, restaurant walk-arounds, customer greetings, and emceeing food-making events.

Foster and maintain a respectful, professional, and collaborative work environment while remaining vulnerable, fair, and consistent with all employees.

Ensure the team performs their roles and duties to the quality and quantity standards as trained and assigned. Hold team members accountable.

Create and maintain weekly staff schedules based on business needs, daily requirements, and adequate employee availability.

Collaborate with Grab-n-Go, Prepared Foods, and Catering production teams to ensure all guests receive their food in a coordinated, consistent manner, aligned with the Handbook’s Pillars (We’re all about great food. We’re all about great service, etc.).

Monitor and order stock to maintain appropriate on-hand quantities. Build strong vendor relationships and track shipments to minimize out-of-stocks and shrinkage.

Conduct inventories accurately and as scheduled.

Control waste, packaging, and other consumables, as is consistent with the Pillars.

Carry out any other duties assigned by management.

Minimum Eligibility Requirements

Must have a culinary background and be up to date on all safety standards and certifications.

Must be able to communicate verbally and in written form, in the English language.

Must be able to lift, carry, push, or pull fifty pounds.

Must be able to lift, bend, and crouch.

Earn and maintain culinary certifications and training (ServSafe®, ASK, First Aid, AED).

Complete our short application today!