Executive Chef

BBQ Holdings, Inc.; Missouri; On-site; USD 55,000 - 75,000; Full time

Job summary

A leading company in the restaurant industry is seeking an Executive Chef to oversee kitchen operations. The role requires strong leadership skills, culinary expertise, and the ability to manage a team effectively. Responsibilities include menu planning, staff training, and ensuring food quality. This is a full-time position with a focus on maintaining high standards in food safety and customer service.

Qualifications

• Five years of hospitality or related experience required.
• Ability to inspire, develop, and mentor employees.

Responsibilities

• Direct kitchen operations, including food preparation and cooking.
• Plan menus and set prices based on ingredient availability.
• Recruit, hire, and train chefs and kitchen staff.

Skills

Time Management

Flexibility

Leadership

Education

Associate degree in culinary arts

Tools

MS Office

Scheduling software

Job description

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Position Summary

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.

Primary Accountabilities

1. Direct kitchen operations, including food preparation, cooking, and cleanup.
2. Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
3. Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
4. Resolve issues as they arise so that customers continue to receive their orders in a timely manner.
5. Ensure all kitchen and wait staff adhere to food safety and hygiene regulations to maintain a clean and sanitary kitchen.
6. Plan menus and set prices, making adjustments based on ingredient availability.
7. Inspect raw and cooked food items to guarantee high-quality products are served to customers.
8. Collaborate with the general manager and owner to align kitchen operations with the establishment's goals.
9. Manage monthly inventory and maintain vendor relationships.
10. Recruit, hire, and train chefs, cooks, and kitchen staff.
11. Maintain kitchen equipment; schedule repairs and maintenance as needed.
12. Perform all other duties as assigned.

Knowledge, Skills, & Abilities

• Education/Certifications: Associate degree in culinary arts or equivalent required.
• Experience: Five years of hospitality or related experience.
• Skills/Competencies: Ability to inspire, develop, and mentor employees; demonstrate excellent time management; proficiency in MS Office and scheduling software; well-versed in store operations, finances, and ethical business practices; flexibility to work at least 50 hours per week.

Physical Requirements

Must frequently move throughout the workplace, sit, handle objects, reach, balance, stoop, kneel, and communicate verbally. Occasionally lift/move up to 50 pounds. Vision abilities include close, distance, color, peripheral, depth perception, and focus adjustment.

This description is a general outline of the job functions and is not exhaustive. Management reserves the right to amend responsibilities as needed. The employee is expected to perform assigned activities within the normal course of work. This is not a contract or guarantee of employment, and employment is at-will.

Additional Information

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Restaurants