Executive Chef (4106)

The Coopers Tavern; Madison (WI); Hybrid; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Disability Insurance

401(k) with Employer Match

Paid Time Off

Wellness Benefits

Job summary

The Coopers Tavern in Madison, WI seeks an experienced Executive Chef to lead daily kitchen operations for the restaurant and events. You will oversee prep, purchasing, safety, and training of back-of-house staff, including interviewing, hiring, scheduling, and performance decisions.

Join a culture that emphasizes autonomy, flexible scheduling, ongoing education, and opportunities for advancement while maintaining high standards of food quality and guest satisfaction.

Qualifications

• 2 or more years of executive chef experience, catering experience preferred
• Excellent communication skills, strong interpersonal and conflict resolution skills
• Leadership skills that promote a positive culture while growing and developing a team
• Knowledge of food preparation and existing health and safety standards
• Mastery of cooking methods, ingredients, and kitchen equipment
• Experience in leading and training teams of 15 or more employees
• Obtain a ServSafe certificate and Responsible Sellers within 90 days of employment
• Knowledge of back of house operating systems including time and temp logs, recipe building, cost outs, inventory, order guides, invoice entry and control of cost of goods and labor

Responsibilities

• <p>The Executive Chef is responsible for the daily operations of the restaurant and events kitchens such as preparing the daily prep list, purchasing food items, supplies, and equipment, and maintains a safe, orderly, and sanitary work environment.</p><p>The Executive Chef is responsible for providing professional leadership and direction to kitchen personnel. The Executive Chef is responsible for the supervision and training of all back-of-house staff at the facility. This includes interviewing, hiring, training, scheduling, disciplining, and making recommendations for promotion, transfer, and termination.</p>

Skills

Executive Chef experience

Leadership

Communication

Food safety

Tools

ServSafe

Job description

Job Details

Job Location: The Coopers Tavern - Madison, WI 53703

Position Type: Full Time

Salary Range: $75,000.00 - $85,000.00 Salary

Job Shift: Any

Job Category: Restaurant - Food Service

Benefits package including:

• Medical, Dental, Vision, and Disability Insurance with Employer Contribution
• 401(k) Retirement Plan with Employer Match
• Paid Time Off
• Wellness Benefits
• And Much More (Head here for a full list)

About Position:

The Executive Chef is responsible for the daily operations of the restaurant and events kitchens such as preparing the daily prep list, purchasing food items, supplies, and equipment, and maintains a safe, orderly, and sanitary work environment. In addition, this position is responsible for providing professional leadership and direction to kitchen personnel. The Executive Chef is responsible for the supervision and training of all back-of-house staff at the facility. This includes interviewing, hiring, training, scheduling, disciplining, and making recommendations for promotion, transfer, and termination.

Our Promise & Culture:

• Extending freedom and autonomy to our restaurant leaderships teams
• Allowing flexible scheduling that both fits the needs of our managers and fulfills the needs of our restaurants
• Offering continued education opportunities and tuition reimbursement to our managers
• Providing opportunities for advancement and career growth
• Directly supporting the administrative functions of our restaurants

QualificationsJob Requirements:

• 2 or more years of executive chef experience, catering experience preferred
• Excellent communication skills, strong interpersonal and conflict resolution skills
• Leadership skills that promote a positive culture while growing and developing a team
• Knowledge of food preparation and existing health and safety standards
• Mastery of cooking methods, ingredients, and kitchen equipment
• Experience in leading and training teams of 15 or more employees
• Obtain a ServSafe certificate and Responsible Sellers within 90 days of employment
• Knowledge of back of house operating systems including time and temp logs, recipe building, cost outs, inventory, order guides, invoice entry and control of cost of goods and labor