Executive Chef

Goodwin Recruiting; Boyne City (MI); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Bonus opportunities

Benefits package

Career stability

Job summary

Goodwin Recruiting seeks an Executive Chef to lead a fast-paced, high-volume upscale casual dining concept. You will supervise daily kitchen operations, mentor a BOH team, and control scheduling, inventory, and costs while ensuring top-quality food and service.

The role offers a stable group environment and growth opportunities. The ideal candidate has 4+ years in kitchen management, excels in a hands-on leadership style, and thrives in seasonal sales-driven settings.

Qualifications

• 4+ years of Kitchen Management experience.
• Experience in high-volume kitchen operations.
• Ability to manage costs while maintaining food quality.
• Hands-on leadership in a small team.
• Proven track record in high sales volumes based on seasons.

Responsibilities

• Oversee daily kitchen operations of an upscale casual dining restaurant.
• Lead and develop BOH team with a hands-on approach.
• Manage scheduling, hiring, inventory, purchasing, and costs.
• Collaborate with leadership and FOH teams.

Skills

Kitchen management

Leadership

Cost control

Food quality

Team collaboration

Customer service

Job description

Looking for a talented Executive Chef to lead a fast-paced, trendy, high-volume restaurant. This is a stable restaurant group that offers a competitive salary and generous performance compensation opportunities and takes great care of its managers.

Executive Chef Benefits / Responsibilities:

• Responsible for the daily kitchen operations of an upscale casual dining restaurant.
• Lead and develop a BOH team with a hands-on approach.
• Manage all BOH cost areas, Scheduling, hiring, Inventory, Purchasing, etc.
• Collaborate with leadership and FOH team.
• Competitive starting salary with generous Bonus/ benefits opportunity.
• Great opportunity with a stable and hospitality focused company.

Executive Chef Requirements:

• The ability to thrive in a high volume ($4+ million) kitchen environment.
• Minimum of 4+ years of Kitchen Management experience.
• Experienced in various cooking techniques.
• Ability to manage high volume kitchen operations focusing on food quality, customer service, team collaboration and controlling costs.
• Ability to work in a hands-on, quality focused environment with a small team.
• Proven track record managing within high sales volumes based on seasons.