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. A minimum of five years' experience in cooking Mexican cuisine is required.
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 and/or high-volume kitchen experience is a plus
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Experience in High Volume Kitchen required
Benefits Offered:
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Employer Paid Health Insurance: Low-Deductible PPO Plans
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Dental, Life & Vision Insurance
- Generous Employee + Guest Discounts at all Restaurant Locations
- Paid Vacation/Sick Time
