Executive Chef

WHIM HOSPITALITY LTD
Dripping Springs, TX

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Job Details

$95,000 - $130,000 a year

Qualifications

Food and beverage product quality management
Menu design
Kitchen health and safety standards
Team member evaluation
Operations management
Food service health code compliance
Specialty dish recipe development
Fine dining experience
Team leadership
Operational management
Safety regulations
Labor cost analysis
Answering guest questions
Performance feedback (performance evaluation method)
Taste testing for quality control
Team development
Culinary Arts
Developing staff training programs as a food service manager
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Financial control management
Plating
Kitchen staff training
Mentoring
Materials management in food and beverage
Managing kitchen staff
Guest rapport building
Restaurant cost management
Senior level

Full Job Description

Position Title: Executive Chef – Restaurant Operations

Department: Culinary
Reports To: Director of Food and Beverage

Position Summary:
The Executive Chef for Tillie’s Restaurant and Folklore Spa Restaurant is a dynamic leader responsible for overseeing all culinary operations across both venues, ensuring the highest standards of food quality, presentation, and service. This role calls for a passionate and innovative culinary professional who can design and execute diverse menus that reflect the restaurant's commitment to modern American cuisine infused with global influences. The Executive Chef will lead the kitchen teams, manage food costs, and maintain a safe and efficient kitchen environment while delivering exceptional dining experiences to our guests.

Key Responsibilities:

Culinary Leadership:

Develop and design seasonal menus that showcase creative and high-quality dishes, incorporating fresh, local ingredients suited to both dining experiences.

Lead, mentor, and inspire the kitchen teams at both venues, fostering a positive and collaborative work environment.

Ensure all dishes are prepared to the highest standards of quality, taste, and presentation.

Operational Management:

Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency and efficiency in all menu items.

Manage food inventory, ordering, and storage to maintain optimal stock levels while minimizing waste and controlling costs.

Implement and maintain food safety standards and sanitation practices in compliance with health regulations.

Staff Training and Development:

Train and develop kitchen staff, providing ongoing education on cooking techniques, food safety, and menu items across both restaurants.

Conduct regular performance evaluations and provide constructive feedback to team members.

Collaboration and Communication:

Work closely with front-of-house staff to ensure smooth service and effective communication during peak hours.

Collaborate with the management team to plan special events and private dining experiences (excluding banquets).

Financial Management:

Monitor food costs and labor budgets, making adjustments as necessary to achieve financial goals.

Analyze and control food and labor costs to maximize profitability while maintaining quality standards.

Guest Interaction:

Engage with guests to gather feedback and enhance their dining experience, addressing any concerns or special requests.

Participate in promotional events, tastings, and marketing initiatives to showcase culinary offerings and build relationships with guests.

Qualifications:

Proven experience as an Executive Chef or in a similar culinary leadership role, preferably in fine dining or upscale restaurant settings.

Strong culinary skills and knowledge of various cooking techniques and cuisines.

Excellent leadership and team management skills, with the ability to inspire and motivate diverse kitchen teams.

Strong organizational and multitasking abilities, with a keen attention to detail.

Knowledge of food safety regulations and best practices in kitchen operations.

Culinary degree or equivalent experience is preferred.

What We Offer:

At Whim Hospitality, we provide a dynamic and supportive work environment, competitive compensation, comprehensive benefits, and opportunities for professional growth and development. Join our talented team dedicated to delivering exceptional guest experiences across both dining venues.

Proven experience as an Executive Chef or in a similar culinary leadership role, preferably in a fine dining or upscale restaurant setting.
Strong culinary skills and knowledge of various cooking techniques and cuisines.
Excellent leadership and team management skills, with the ability to inspire and motivate a diverse kitchen team.
Strong organizational and multitasking abilities, with a focus on attention to detail.
Knowledge of food safety regulations and best practices in kitchen operations.
Culinary degree or equivalent experience is preferred.

The Executive Chef at Tillie’s Restaurant is a dynamic leader responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and service. This role requires a passionate and innovative culinary professional who can create and execute a diverse menu that reflects the restaurant’s commitment to modern American cuisine with global influences. The Executive Chef will lead the kitchen team, manage food costs, and maintain a safe and efficient kitchen environment while delivering exceptional dining experiences to guests.

Quick Apply

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