Executive Chef

Position: EXECUTIVE CHEF / CULINARY DIRECTOR Location: Wilmington, DE Job Id: 244 # of Openings: 0 Harry’s Hospitality Group EXECUTIVE CHEF / CULINARY DIRECTOR $85,000.00 - $110,000.00/year salary plus bonus potential and benefits. Lead a multi-unit AWARD-WINNING culinary team that uses fresh seasonal artisanal items in a fast-paced kitchen environment. Bring your culinary expertise and join our team! HHG locations include Harry’s Savoy Grill & Ballroom (Wilmington, DE) Kid Shelleen’s Trolley Square (Wilmington, DE) ABOUT HHG Dating to 1988, Harry’s food and service has become renowned, starting with the legendary Harry’s Savoy Grill in North Wilmington, the elegant Harry’s Savoy Ballroom adjacent to Harry’s Savoy Grill and the neighborhood favorite Kid Shelleen’s Charcoal House & Saloon in Trolley Square and our 2nd Kid Shelleen's location in Branmar Plaza. HHG is a promise of great food, excellent service, and a fun atmosphere. We’re dedicated to offering our guests the finest hospitality experience and strive to exceed expectations every time. POSITION SUMMARY The Executive Chef / Culinary Director is responsible for the overarching culinary operations and initiatives to support multiple restaurant and ballroom locations. This position will lead and directly oversee all aspects of Harry’s Hospitality Group’s culinary planning and service to ensure the highest levels that maximizes profits through outstanding guest experiences. This is an operational position that will oversee the culinary program at multiple locations. Duties include menu planning and costs, preparation and presentation of food that implements effective controls of food and labor costs that results in achieving the required results of the business. Drives adherence to quality and safety standards. This role is also expected to represent HHG thru community engagement. REQUIREMENTS Education Degree from post-secondary culinary school/program. Experience Executive Chef, Culinary Director and/or F&B Director experience preferred. Progressive culinary leadership experience, preferably in a chef-driven, a la carte and banquet setting. Experience overseeing high-volume multi-unit operations. Skills Strong leadership and inter-department collaboration skills that motivates teams and creates a culture of engagement. Experience designing, developing and maintaining standardized recipes. Effective budgeting and financial experience. Knowledge, effective implementation of and adherence to health codes and food safety. Exceptional ability to multi-task. Proven ability to conceptualize and execute initiatives in agreed upon time periods. Ability to thrive in a fast-paced environment. Strong attention to detail. Excellent written and communication skills. Physical Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to eight hours in length. Must have the ability to lift up to 50 pounds in weight. Must have a valid driver’s license and reliable transportation to travel between all locations on a daily/weekly basis. Availability must include days, nights, weekends and holidays. BENEFITS include medical, dental, vision, supplemental, basic life and AD&D, vacation, dining discounts, professional development. Job Type: Full-time Learn more about HHG at #J-18808-Ljbffr