Executive Chef

BBQ Holdings, Inc.; Troy (MI); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player in the restaurant sector is seeking an Executive Chef to lead their culinary team. In this pivotal role, you will oversee all kitchen operations, ensuring the highest quality of food and service. Your responsibilities will include managing food preparation, supervising staff, and maintaining kitchen safety standards. If you have a passion for culinary excellence and a proven track record in leadership, this is your chance to shine in a dynamic environment. Join a team that values creativity and quality, and take your career to the next level!

Qualifications

• Minimum of five years in hospitality or related fields.
• Ability to inspire, develop, and mentor employees.

Responsibilities

• Direct kitchen operations, including food preparation and cooking.
• Plan menus and set prices based on ingredient availability.
• Recruit, hire, and train chefs and kitchen staff.

Skills

Leadership

Time Management

Culinary Skills

Food Safety Knowledge

Communication

Education

Associate degree in culinary arts

Tools

MS Office

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

• Direct kitchen operations, including food preparation, cooking, and cleanup.
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food.
• Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
• Resolve issues as they arise so that customers continue to receive their orders in a timely manner.
• Ensure all kitchen and wait staff adhere to food safety and hygiene regulations to maintain a clean and sanitary kitchen.
• Plan menus and set prices, making adjustments based on ingredient availability.
• Inspect raw and cooked food items to guarantee high quality standards.
• Collaborate with the general manager and owner to align kitchen operations with the establishment's goals.
• Oversee monthly inventory and maintain vendor relationships.
• Recruit, hire, and train chefs, cooks, and kitchen staff.
• Maintain kitchen equipment; schedule repairs and maintenance as needed.
• Perform all other duties as assigned.

Knowledge, Skills, & Abilities

• Education/Certifications: Associate degree in culinary arts or equivalent required.
• Experience: Minimum of five years in hospitality or related fields.
• Skills/Competencies: Ability to inspire, develop, and mentor employees; excellent time management; 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.

Physical Requirements

Must frequently move throughout the workplace, sit, use hands to 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 provides a general outline of the typical functions of the job. Management reserves the right to amend responsibilities as needed. This is not a contract or guarantee of employment, nor does it alter the at-will employment relationship.

Additional Details

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