Executive Chef: Lead High-Volume Dining & Guest Experience

Ancho & Agave; Omaha (NE); On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Disability insurance

Life insurance

Paid vacation

401(k) match

Career advancement

Off-duty dining allowance

Relocation assistance

Job summary

Ancho & Agave in Omaha, NE seeks an Executive Chef to craft exceptional dining experiences. This leadership role focuses on guiding a high-volume kitchen, mentoring staff, and upholding the highest culinary and safety standards.

The ideal candidate has 3+ years as an Executive Chef, familiar with full-service operations, strong communication, and the ability to drive guest satisfaction while managing costs and staff development.

Qualifications

• Must have 3+ years of experience as an Executive Chef in a full-service, high-volume restaurant.
• Current Food Safety and Sanitation certification.
• Advanced culinary skills and knowledge of prep, cooking, and plating best practices.
• Strong knowledge of restaurant operations, safety and sanitation standards.
• Excellent verbal and written communication skills.

Responsibilities

• Oversee daily kitchen operations and supervise staff.
• Interview, hire, and train kitchen staff; uphold safety and sanitation standards.
• Control costs, monitor inventory, and purchase from approved vendors.

Skills

Executive chef experience

Food safety certification

Culinary skills

Operations & safety knowledge

Clear communication

Team leadership

Coaching & motivation

Time management

Vendor relations

Fast-paced environment

Travel availability

Work schedule flexibility

Physical stamina

Transportation availability

21+ age

Job description

Ancho & Agave in Omaha, NE seeks an Executive Chef to craft exceptional dining experiences. This leadership role focuses on guiding a high-volume kitchen, mentoring staff, and upholding the highest culinary and safety standards.

The ideal candidate has 3+ years as an Executive Chef, familiar with full-service operations, strong communication, and the ability to drive guest satisfaction while managing costs and staff development.