Executive Chef

Rainforest Cafe; San Antonio (TX); On-site; USD 70,000 - 85,000; Full time

Job summary

A leading company in the hospitality industry is seeking an Executive Chef to oversee kitchen operations at Rainforest Cafe. The ideal candidate will have extensive culinary management experience, ensure excellence in guest satisfaction, and manage budgeted labor effectively. You will benefit from a supportive environment that fosters career development and provides generous employee benefits.

Benefits

Extensive and well-rounded training program

Career development and growth opportunities

Employee discounts on dining, retail, amusements, and hotels

Health benefit plans

Dental and vision plans

401 (k)

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• 5 years of Culinary Management experience, including 2 years as Executive Chef.
• Strong knowledge of back of house operations.
• Excellent leadership and communication skills.

Responsibilities

• Manage all back of house staff in a high-volume kitchen.
• Ensure guest satisfaction with a hands-on management style.
• Oversee inventory and sanitation procedures.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Cost Management

Communication

Leadership

Conflict Resolution

Job description

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Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential
  
  

Benefits

Overview

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential
  
  

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
  
  

Qualifications

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
  
  

EOE

Pay Range

USD $70,000.00 - USD $85,000.00 /Yr.

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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