Director of Culinary

Job Overview


The Executive Chef should be creative and proficient in all aspects of food preparation. You will be "the chief" and maintain complete control of the kitchen.



Responsibilities and Duties


• Plan and direct food preparation and culinary activities


• Modify menus or create new ones that meet quality standards


• Estimate food requirements and food/labor costs


• Supervise kitchen staff's activities


• Arrange for equipment purchases and repairs


• Recruit and manage kitchen staff


• Rectify arising problems or complaints


• Give prepared plates the "final touch"


• Perform administrative duties


• Comply with nutrition and sanitation regulations and safety standards


• Keep time and payroll records


• Maintain a positive and professional approach with coworkers and customers



Requirements


• Proven working experience as a head chef


• Excellent record of kitchen management


• Ability to spot and resolve problems efficiently


• Capable of delegating multiple tasks


• Communication and leadership skills


• Keep up with cooking trends and best practices


• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)


• BS degree in culinary science or related certificate

Benefits Offered

Employer Paid Health Insurance: Low-Deductible PPO Plans
Dental, Life & Vision Insurance
Generous Employee + Guest Discounts at all Restaurant Locations
Paid Vacation/Sick Time