Executive Chef

EXECUTIVE CHEF Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. Salary Range: $100k - $120k Benefits & Perks * Competitive pay * Health insurance plans available for as low as $130 per month after 90 days of employment * Dental and vision plans * Paid time off * Discounted shift meal and generous dining discount * Company sponsored 401k * Paid pregnancy and parental leave * Voluntary benefits: short-term disability and accident insurance * Free access to company massage therapist * Discounted gym & yoga membership * Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person * Training and career growth opportunities * Free Employee Assistance Program with resources for legal, financial, and life needs WHAT OUR EXECUTIVE CHEFS DO : * Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees * Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards * Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery * Assign and enforce operational goals for kitchen staff * Identify, address, and document individual employee performance problems * Understand, follow, and teach food allergy procedures and special orders/dietary restrictions * Perform weekly inventory, ensuring that kitchen is well stocked * Train and develop key employees for growth, advancement, and promotion * Work with culinary team to develop and test new recipes * Assign production duties to all kitchen staff * Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets * Achieve food and labor costs * Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards * Become proficient in all stations within the kitchen * Expedite food orders from kitchen stations to dining rooms * Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines * Foster an environment of hospitality in which all team members put the guest first in every situation * Execute established food standards for overall guest satisfaction that meet or exceed company standards WHAT YOU NEED TO BE AN EXECUTIVE CHEF: * Experience managing in high volume restaurants, with a minimum of five years preferred * Strong understanding of restaurant operations * Passion for hospitality * Demonstrated ability to lead a team * Capable of identifying problems and determining accurate solutions on each shift * Fiscally responsible and experienced in achieving food and labor costs * Love for all things food and beverage * Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence * Able to speak, read, write, and understand the primary language(s) used in the workplace * Able to read and follow a recipe to standard * Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures * Capable of lifting up to 50 pounds, as needed * Continuous bending, stooping, reaching, twisting, and use of hands and arms * May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy