Executive Chef

Confidential; Town of Florida (NY); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Paid Time Off

Full benefits after 90 days with 75%+?

401k with employer match

Flex Spending Accounts for Parking,…

Shift meal

Dining discounts

Job summary

Confidential is seeking an Executive Chef to define the restaurant concept and maintain the overall vision, menu content and recipes. You will ensure the kitchen is set up for success every day and lead the culinary team across all stations.

Responsibilities include creating and maintaining a dynamic, on-brand, cost-aware menu; overseeing food production, staffing, scheduling, training, and payroll oversight; and driving quality, profitability, and guest satisfaction.

Qualifications

• Culinary training preferred, but equal equivalency in experience will be considered.
• Must have 5+ years in management.
• Hands-on leader who supports the team across stations and roles.
• Ability to prioritize time and strategy for support.
• Strong communication in a fast-moving environment.

Responsibilities

• Create and maintain a dynamic menu that is on-brand and cost effective.
• Create specials highlighting seasonal ingredients.
• Maintain profitability and account for food costs; verify shipments and invoices.
• Monitor daily product sales reports and review comp/void reporting.
• Oversee quality from delivery to guest and ensure proper storage, butchering and cooking.
• Schedule all employees and monitor overtime; review payroll with GM.
• Hire, train and motivate staff; develop a talent pool for the company.

Skills

Leadership

Team management

Communication

Operations planning

Budgeting

Education

Culinary training or equivalent experience

Job description

The Chef is a collaborator in defining the restaurant concept. He/She is responsible for maintaining the overall vision, menu content (mix) and recipes. An Executive Chef is also responsible for making sure that the kitchen is set up for success everyday.

Responsibilities:

• Create and maintain a dynamic menu that is both on-brand and cost effective.
• Create "specials" that highlight seasonal ingredients.
• Maintain profitability and account for food costs; verify all shipments and invoices.
• Monitor daily product sales reports; review and inquire about the comp/void reporting.
• Oversee that the staff maintains the quality of all products that are served to our guests from the time the product is delivered to our restaurant and all steps of storing, butchering and cooking until it reaches the guest.
• Hold responsibility for all aspects of the kitchen; observe the flow of production, providing assistance as needed.
• Hire, train and motivate the staff; develop a talent-pool for the company.
• Hold accountability to all staff performance; keep General Manager involved, as needed.
• Ensure that food production is technically proficient.
• Schedule all employees and monitor over-time; review payroll reports with General Manager.

Requirements:

• Preferred candidates will have culinary training, but we will consider equal equivalency in experience
• Must have 5+ years' in management
• Ability to be a hands-on leader, supporting the team in all aspects and stations, as needed
• Ability to prioritize time and strategy for support
• Ability to communicate effectively in a fast-moving environment
• Paid Time Off
• Full benefits package after 90 days with 75% paid premiums
• 401k with employer match
• Flex Spending Accounts for Parking, Transit, Medical & Dependent Care
• Shift meal, dining discounts in other restaurant locations, and a great work environment!

This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.