Exeuctive Chef

Pack Brothers Hospitality; Smithfield (VA); Presencial; USD 75.000 - 100.000; Tempo integral

Resumo da vaga

Pack Brothers Hospitality is seeking an Executive Chef to lead back-of-house operations, ensuring meals are prepared to high standards and served on time. You will manage inventory, hire and train staff, and monitor sanitation while aligning with the GM and owners on menu direction and pricing.

This role requires strong culinary knowledge, excellent interpersonal skills, financial understanding, and stamina to stand for long shifts, with a focus on efficiency and cost control in a high-volume

Qualificações

• Strong base of culinary knowledge.
• Interpersonal skills for leadership and training.
• Financial understanding for budgeting and cost control.
• Physical stamina to handle long shifts and standing.

Responsabilidades

• Managing inventory so that all necessary ingredients are stocked for service.
• Hiring new staff and providing training to facilitate quick acclimation.
• Streamlining the kitchen processes to maintain prompt service times.
• Working with the General Manager and Owners to develop and maintain the restaurant menu.
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels.
• Tracking kitchen finances to identify areas of potential waste.

Conhecimentos

Culinary knowledge

Interpersonal skills

Financial understanding

Physical stamina

Descrição da vaga

The Executive Chef works to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Executive Chefs inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of food and adjust ingredient orders accordingly. The Executive Chef also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager and owners.

Primary Duties

• Managing inventory so that all necessary ingredients are stocked for service
• Hiring new staff and providing training to facilitate quick acclimation
• Streamlining the kitchen processes to maintain prompt service times
• Working with the General Manager and Owners to develop and maintain the restaurant menu
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Tracking kitchen finances to identify areas of potential waste

Supplemental Requirements

• A strong base of culinary knowledge
• Interpersonal skills
• Financial understanding
• Physical stamina to withstand a full shift potentially on their feet