Executive Chef

Decoys Seafood Ops LLC; Suffolk (VA); On-site; USD 70,000 - 90,000; Full time

Job summary

Decoys Seafood Ops LLC seeks an Executive Chef to lead the kitchen team and ensure high-quality meals on time and within budget. You will oversee inventory, staff training, and menu development while coordinating with the General Manager and owners.

Responsibilities include maintaining sanitation standards, creating staff schedules, and monitoring kitchen finances to minimize waste and control costs. Strong leadership and culinary expertise are required.

Qualifications

• Experience managing high-volume kitchen operations.
• Ability to hire, train and lead back-of-house staff.
• Strong understanding of food costs and pricing.
• Knowledge of sanitation standards and safety practices.

Responsibilities

• Manage inventory to ensure all ingredients are stocked for service.
• Hire new staff and provide training to enable quick acclimation.
• Streamline kitchen processes to maintain prompt service times.
• Collaborate with General Manager and owners to develop and maintain the restaurant menu.
• Set regular cleaning standards for the kitchen and verify sanitation levels.
• Create schedules for all kitchen staff.
• Track kitchen finances to identify areas of potential waste.

Skills

Inventory management

Staff recruitment & training

Menu development & pricing

Kitchen sanitation & safety

Operations efficiency

Financial tracking

Supplier sourcing

Job description

Description

Executive Chef work to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Executive Chefs inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of food and adjust ingredient orders accordingly. The Executive Chef also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant's General Manager and owners

Requirements

Primary

• Managing inventory so that all necessary ingredients are stocked for service
• Hiring new staff and providing training to facilitate quick acclimation
• Streamlining the kitchen processes to maintain prompt service times
• Working with the General Manager and Owners to develop and maintain the restaurant menu
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste

Supplemental

• A strong base of culinary knowledge
• Leadership skills
• Interpersonal skills
• Conflict resolution
• Attention to detail
• Financial understanding
• Physical stamina to withstand a full shift potentially on their feet