As the Executive Chef for a Restaurant Group's of full-service restaurants, you will be the culinary leader responsible for menu development, food preparation, and kitchen operations. Your creative culinary expertise and leadership skills will drive the success of the restaurant, ensuring high-quality, flavorful dishes and a memorable dining experience for our Guests.
What You’ll Do:
Menu Development: Create and innovate menu items that align with the restaurant's concept and customer preferences, ensuring a diverse and appealing menu.
Recipe Creation: Develop and standardize recipes, portion sizes, and presentation guidelines for all menu items.
Culinary Execution: Oversee the preparation and cooking of menu items, ensuring consistent quality, taste, and appearance.
Kitchen Leadership: Lead and manage kitchen Team Members, including hiring, training, and supervising cooks and kitchen assistants.
Cost Control: Monitor food costs and kitchen expenses, implementing cost-saving measures while maintaining quality.
Inventory Management: Manage inventory levels, ordering supplies, and controlling stock to minimize waste and ensure freshness.
Quality Assurance: Maintain high culinary standards, including food safety and sanitation, to comply with health regulations and company policies.
Menu Updates: Regularly update menus to reflect seasonal ingredients, culinary trends, and customer preferences.
Collaboration: Collaborate with front-of-house Team Members, including servers and managers, to ensure seamless restaurant operations.
Guest Engagement: Interact with Guests, address their inquiries or special requests, and gather feedback to enhance the dining experience.
What You'll Need:
Proven experience as an Executive Chef or in a similar leadership role within a full-service restaurant.
Culinary degree or equivalent culinary training and certifications are preferred.
Strong culinary creativity, with the ability to develop unique and appealing menu items.
Excellent leadership and team management skills.
Knowledge of food safety and sanitation regulations.
Budgeting and cost control experience.
Availability to work flexible hours (55 + hours per week), including evenings, weekends, and holidays.
Physical Requirements:
Standing and working in a fast-paced kitchen environment for extended periods.
Lifting and carrying heavy pots, pans, and trays.
Bending, stooping, and reaching.
If you have a passion for culinary excellence, enjoy creating exceptional dining experiences, and want to lead a dynamic kitchen team, we encourage you to apply for the Executive Chef position at Restaurant Group's full-service restaurants.