Executive Chef

The Executive Chef oversees multiple outlets, fuels the workforce, and provides high-end food experiences for guests and VIPs. You will work with the executive staff to conceptualize and oversee multiple outlets and services, ensure consistency, and coordinate employee engagement activities.

Responsibilities:

• Set and enforce operation standards in multiple kitchen outlets
• Support the executive chef and sous chefs with operations and team development
• Enforce food and workplace safety
• Train staff on work planning, safety protocols, and health inspection guidelines
• Oversee hiring and disciplinary decisions for the team
• Coordinate new outlet openings with a focus on VIP experiences
• Plan and meet cost per head targets
• Support team management for all food service staff

Basic Qualifications:

• High school diploma or equivalency certificate
• Culinary degree and 4+ years of industry experience; or 6+ years of industry experience
• 2+ years of experience in a multi-outlet operation facility

Preferred Skills and Experience:

• Culinary degree
• Proficiency in Microsoft Office and Outlook
• Corporate environment experience
• High-volume or batch cooking experience
• Experience leading 20+ team members
• Advanced knowledge of kitchen equipment and safe operations
• Excellent communication skills

Additional Requirements:

• Kitchen or dining area renovation experience
• Ability to carry heavy items (up to 25 lbs)
• ServSafe/equivalent certification
• Ability to stand for long periods (up to 10 hours)
• Frequent bending, stooping, and lifting
• Availability for all shifts, overtime, weekends, and holidays
• Participation in internal leadership and development training
• Occasional travel
• Valid Driver's License and Food Managers Certification