Executive Chef

BBQ Holdings, Inc.; Northville (MI); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in the restaurant sector is seeking a dynamic Executive Chef to lead kitchen operations. This role demands a highly skilled professional who can inspire and develop a team while ensuring food quality and safety standards are met. The Executive Chef will oversee menu planning, manage vendor relationships, and maintain kitchen equipment, all while collaborating with management to achieve operational goals. If you have a passion for culinary excellence and the ability to manage a busy kitchen, this opportunity is perfect for you.

Qualifications

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

Responsibilities

• Direct kitchen operations and ensure efficient food preparation.
• Recruit, hire, and train chefs and kitchen staff.

Skills

Culinary Arts

Time Management

Team Leadership

Food Safety Regulations

MS Office Proficiency

Education

Associate Degree in Culinary Arts

Tools

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.
8. Collaborate with the general manager and owner to align kitchen operations with the establishment's goals.
9. Oversee monthly inventory.
10. Maintain vendor relationships.
11. Recruit, hire, and train chefs, cooks, and kitchen staff.
12. Maintain kitchen equipment; schedule repairs and maintenance.
13. Perform all duties as assigned.

Knowledge, Skills, & Abilities

• Associate degree in culinary arts or equivalent required.
• Five years of hospitality or related experience.
• Ability to inspire, develop, and mentor employees.
• Excellent time management skills.
• Proficiency in MS Office and scheduling software.
• Knowledge of store operations, finances, and ethical business practices.
• Flexibility to work at least 50 hours per week, with possible additional hours.

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 outlines typical functions and is not exhaustive. Management may amend responsibilities as needed. This is not a contract or guarantee of employment; employment is at-will.

Additional Details

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