Executive Chef (Waco, TX)

Opal’s Oysters; Waco (TX); On-site; USD 90,000 - 95,000; Full time

Job summary

A seafood restaurant in Waco is looking for an Executive Chef to manage daily restaurant operations, including menu design and staff management. The ideal candidate should have at least 2 years of experience in a similar role, a Food Manager Certification, and strong leadership skills. Responsibilities include overseeing the oyster bar, ensuring food quality, and training kitchen staff. This full-time position offers a salary range of $90,000 to $95,000 annually.

Qualifications

• Must have a minimum of 2 years' experience in a full service, moderate to high volume restaurant.
• Possession of Food Manager Certification is mandatory.
• Strong knowledge of culinary products and techniques is essential.

Responsibilities

• Manage daily operations of the restaurant including menu design and staff management.
• Supervise restaurant staff including hiring and training.
• Ensure food quality standards are met and maintained.

Skills

Strong supervisory and leadership skills

Excellent interpersonal skills with a focus on customer service

Excellent organizational skills and attention to detail

Knowledge of working oyster bar

Food Manager Certification

Minimum 2 years' experience in a similar role

Strong knowledge of culinary products and technique

Ability to work a flexible schedule, including weekends and holidays

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Chef (Waco, TX)

Full Time Management Waco, TX, US

Salary Range: $90,000.00 To $95,000.00 Annually

Job Summary

The Opals Executive Chef will manage the daily operations of the restaurant to include menu design, operational standards and staff management.

Supervisory Responsibilities

• Hires, trains and supports restaurant staff.
• Supervises staff schedule compliance and overall staff performance.
• Conducts disciplinary/coaching meetings that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities

• Manages the Oyster/Seafood Bar concept.
• Interacts with guests at the Oyster/Seafood Bar.
• Handles and stores food products correctly (FIFO).
• Monitors recipe accuracy, enforcing the use of proper weights and measures.
• Handles all allergy and/or dietary restrictions and modifications.
• Ensures all food meets the highest quality standards and is served in a timely manner.
• Provides the all-important training to newly recruited cooks and takes note of how they progress.
• Assists in coordinating oyster bar staff and assisting as required.
• Performs other duties as assigned.

Required Skills/Abilities

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent organizational skills and attention to detail.
• Knowledge of working oyster bar.
• Must have Food Manager Certification.
• Minimum 2 years' experience in a similar role in full service, moderate to high volume restaurants.
• Strong knowledge of culinary products and technique.
• Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays.

Most Desired Characteristics

• Sales driven and results oriented.
• Passion for people while upholding company standards.
• Adaptability is a must in an ever-changing environment.
• Creates a positive winning culture for team.
• Leads through dynamic leadership bringing energy and inspiration to the team.
• Consistently seeks pathways to improve sales and cost of goods.