Executive Chef - Multi Unit Experience

• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards

• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food

• Ensures culinary production appropriately connects to the Executional Framework

• Train and manage culinary and kitchen employees to use best practice food production techniques

• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved

• Reward and recognize employees

• Plan and execute team meetings and daily huddles

• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data

• Develop and maintain effective client and guest rapport for mutually beneficial business relationships

• Interact directly with guests daily

• Aggregate and communicate regional culinary and ingredient trends

• Responsible for delivering food and labor targets

• Consistent focus on margin improvement understanding performance metrics, data, order, and inventory trends

• Ensure efficient execution and delivery of all culinary products in line with the daily menu

• Maintain integrity of the standard food offer responsible for always maintaining food quality and safety of items

• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards

• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used

• Full knowledge and implementation of the Food Framework

• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase

• Ensure proper equipment operation and maintenance

• Ensure compliance with SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations

• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

• Requires at least 4 years of culinary experience

• At least 2 years in a management role preferred

• Requires a culinary degree or equivalent experience

• Ability to multi-task

• Ability to simplify the agenda for the team

• Requires advanced knowledge of the principles and practices within the food profession.

• This includes experiential knowledge required for management of people and/or problems.

• Requires oral, reading, and written communication skills

• Medical/Dental/Vision/Prescription

• Generous Vacation Policy

• 401k with Roth option & 8% Company Match

• Profit Sharing

• Annual Bonus Potential

• 9 Paid Holidays (8 Static and 1 Floating)

• Tuition Reimbursement Program

• Employee Assistance Program

• Company Paid Life Insurance

• Short- & Long-Term Disability

• Annual Merit Raises

• Opportunities for Internal Mobility

• Professional Development Opportunities

• Earn More with our Employee Referral Program

• Company Discounts on products, goods, services, electronics, automotive, travel & more!

• Opportunities for Community Engagement

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