Executive Chef: Lead Fine-Dining, People & Profit

Fleming's Prime Steakhouse & Wine Bar; Salt Lake City (UT); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

Job summary

Fleming's Prime Steakhouse & Wine Bar in Salt Lake City seeks an Executive Chef to lead culinary operations, uphold high standards, and mentor a skilled team. You will drive kitchen performance and ensure exceptional guest experiences in a fine-dining, high-volume setting.

Responsibilities include staffing, safety, menu execution by recipe, and P&L management, with a strong emphasis on brand principles and community engagement. This role requires leadership and a passion for quality.

Qualifications

• Minimum 3 years as an Executive Chef, Executive Kitchen Manager or Regional Chef.
• Experience at a fine dining or casual-plus restaurant preferred.
• ServSafe Sanitation certification.

Responsibilities

• Maintain a fully staffed restaurant, foster an inclusive environment, develop and promote associates, and hold the team accountable in a constructive way.
• Implement security protocols to ensure ongoing safety of employees and guests.
• Be the restaurant of choice and the face of Fleming's by delivering memorable experiences and engaging with the community.
• Exhibit strong business acumen and drive results through complete management of your restaurant's P&L (kitchen), develop initiatives to grow sales and profitability, and coach the team.
• Present quality food by ensuring all menu items are made to recipe and presented to high standards.
• Enforce safety and sanitation practices and maintain immaculate facilities.
• Live Fleming's Principles and Beliefs, fostering a culture where people feel belonging and purpose.

Education

2-year culinary degree

Job description

Fleming's Prime Steakhouse & Wine Bar in Salt Lake City seeks an Executive Chef to lead culinary operations, uphold high standards, and mentor a skilled team. You will drive kitchen performance and ensure exceptional guest experiences in a fine-dining, high-volume setting.

Responsibilities include staffing, safety, menu execution by recipe, and P&L management, with a strong emphasis on brand principles and community engagement. This role requires leadership and a passion for quality.