Executive Chef

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Responsibilities Include And Are Not Limited To

  • Execute dishes flawlessly and train staff likewise
  • Training of back of house personnel
  • Training front of house staff in food/product knowledge
  • Work with GM and Sales Manager to plan private events and buyouts
  • Monitor and control food and BOH labor costs
  • Inventory/Rotation
  • Menu Development

Skill Set & Requirements

  • Culinary degree and/or Bachelor's degree with emphasis in hospitality management (preferred)
  • Proficiency on the line in high-volume, full-service restaurants
  • 3 - 5 years as an Executive Chef with emphasis on Seafood/Steaks
  • Excellent interpersonal, verbal and written communication skills
  • Ability to interface with various levels of management
  • Strong planning and organizational skills Ability to work as part of a team, and to lead one
  • Experience in upper scale, quality oriented environment
  • Experience in handling large groups and private events, in addition to A La Carte seating
  • Coaching/training skills


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