Executive Chef

Morton's The Steakhouse; St. Louis (MO); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a leading restaurant as an Executive Chef, responsible for managing kitchen operations and ensuring excellence in guest experience. This role demands extensive culinary management experience and a hands-on approach to leadership, making it ideal for candidates passionate about fine dining. Competitive salary and extensive benefits available.

Benefits

Extensive training program

Career development opportunities

Employee discounts on dining and retail

Health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus potential

Qualifications

• At least 5 years of Culinary Management experience.
• 2 years as an Executive Chef in upscale dining.
• Stable and progressive work history.

Responsibilities

• Ensure excellence in guest satisfaction through strong management.
• Manage back of house staff and execute training.
• Oversee inventory and ensure cost-effective planning.

Skills

Leadership

Communication

Conflict Resolution

Attention to Detail

Job description

Join to apply for the Executive Chef role at Morton's The Steakhouse.

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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

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 an upscale / fine dining 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 an upscale / fine 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

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