Executive Chef

The Coopers Tavern; Madison (WI); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Disability insurance with employer</

401(k) with employer match

Paid time off

Wellness benefits

Job summary

The Coopers Tavern, located in Madison, WI, seeks an Executive Chef to lead daily restaurant and events kitchen operations, manage prep lists, purchasing, and uphold a safe, sanitary workplace.

The role directs and trains all back-of-house staff, including interviewing, hiring, scheduling, disciplining, and promoting qualified team members to deliver outstanding guest dining experiences.

Qualifications

• 2+ years of executive chef experience, catering experience preferred.
• Excellent communication and interpersonal skills; conflict resolution abilities.
• Strong leadership skills promoting a positive kitchen culture and development of staff.
• ServSafe certification to be obtained within 90 days of employment.

Responsibilities

• Oversee daily operations of restaurant and events kitchens.
• Prepare daily prep list, purchase food items, supplies, and equipment.
• Maintain a safe, sanitary work environment in line with health standards.
• Supervise and train all back-of-house staff: interview, hire, train, schedule, discipline, and promote when appropriate.

Skills

Executive leadership

Communication

Conflict resolution

Team development

Health & safety knowledge

Budgeting & cost control

Education

ServSafe Certificate

Tools

Inventory systems

Job description

Benefits package including:Medical, Dental, Vision, and Disability Insurance with Employer Contribution401(k) Retirement Plan with Employer MatchPaid Time OffWellness BenefitsAnd Much More (Head here for a full list)About Position:The Executive Chef is responsible for the daily operations of the restaurant and events kitchens such as preparing the daily prep list, purchasing food items, supplies, and equipment, and maintains a safe, orderly, and sanitary work environment. In addition, this position is responsible for providing professional leadership and direction to kitchen personnel. The Executive Chef is responsible for the supervision and training of all back-of-house staff at the facility. This includes interviewing, hiring, training, scheduling, disciplining, and making recommendations for promotion, transfer, and termination.Our Promise & Culture:Food Fight Restaurant Group is an ambitious collection of professionals who are constantly focused on the growth and improvement of our teams. We are a passionate and dedicated group of hospitality leaders looking to work with like-minded professionals who want to grow both their restaurants and their careers, and we mean it. 100% of our executive leadership team started their Food Fight careers in an entry level role. Our focus is to create a collaborative culture for our restaurant leadership and minimize the most common stressors the restaurant industry is known for by:Extending freedom and autonomy to our restaurant leaderships teamsAllowing flexible scheduling that both fits the needs of our managers and fulfills the needs of our restaurantsOffering continued education opportunities and tuition reimbursement to our managersProviding opportunities for advancement and career growthDirectly supporting the administrative functions of our restaurantsApply Today:If our culture and team sound like something you’d like to be a part of, apply today.Job Requirements:2 or more years of executive chef experience, catering experience preferredExcellent communication skills, strong interpersonal and conflict resolution skillsLeadership skills that promote a positive culture while growing and developing a teamKnowledge of food preparation and existing health and safety standardsMastery of cooking methods, ingredients, and kitchen equipmentExperience in leading and training teams of 15 or more employeesObtain a ServSafe certificate and Responsible Sellers within 90 days of employmentKnowledge of back of house operating systems including time and temp logs, recipe building, cost outs, inventory, order guides, invoice entry and control of cost of goods and labor