Overview
We are seeking a highly skilled and dynamic Executive Chef to lead our culinary team and oversee all aspects of food preparation, kitchen management, and dining operations. This pivotal role requires a passionate culinary professional with extensive experience in, catering, and large-scale food service environments.
Compensation: $80K + up to $100% bonus, base + healthy bonus based on production i.e. sales
Responsibilities
- Manage and lead a kitchen team of approximately 20 employees, including two Sous Chefs
- Oversee daily kitchen operations, staff assignments, and production responsibilities
- Handle food ordering, inventory, and proper product levels
- Bring creativity and fresh ideas to the menu while catering to a traditional “meat-and-potatoes” clientele
- Lead a well-established team, with several employees having over 10 years of tenure
- Work a five-day schedule, typically from 6:00 a.m. to 4:00 p.m.
- Weekend availability is generally required, with increased demand around holidays
Pay: From $80,000.00 per year
Experience:
- Executive Chef: 1 year (Required)
Work Location: In person
