Restaurant Executive Chef / Restaurant Sous Chef

Pacific Coast Hospitality; Town of Western (NY); Hybrid; USD 60,000 - 90,000; Full time

Job summary

A leading hospitality organization seeks a Restaurant Executive Chef to manage high volume kitchen operations. The ideal candidate will have significant Chef Management experience and a strong knowledge of food safety and back of house operations. This role requires a commitment to excellence in food quality and guest satisfaction in a fast-paced environment.

Qualifications

• Minimum 5 years of Chef Management experience, with at least 2 years as an Executive Chef.
• Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.

Responsibilities

• Manage daily operation of a high volume kitchen.
• Train and develop back of house management and hourly staff.
• Ensure excellence in guest satisfaction through effective staff training.

Skills

Communication

Leadership

Cost and Labor Management

Job description

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We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Job Description

If you believe that a restaurant can deliver the highest quality products and service possible, while still maintaining profitability, then you may be the right fit for this position(s). If you desire to work within a structured environment, and thrive on the energy that comes along with a high volume operation’s service, then this may be the right opportunity for you. If you love to work and don’t mind the commitment to working restaurant hours, including nights and weekends, then please apply today!

The Restaurant Executive Chef is responsible for managing the daily operation of a high volume kitchen. This includes the training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation. In addition, the Executive Chef ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude, and a hands-on, lead by example management style.

Management team members are responsible for delivering financial, human resource, and operational results through:

• Internal mentoring and staff development
• Guest first programs
• Managing food cost and labor goals
• Strong operational standards

This restaurant company is uniquely designed to create an inviting, original and relaxed atmosphere, where guests can enjoy the highest quality dining experience. These restaurants are situated in a broad array of locations – from downtown urban cores to suburban retail-driven centers. With over 480 locations in 40 states and 15 countries, this is one of the largest full-service operators in the United States.

We need high caliber, experienced individuals to join this organization. If your skills and talents are a match for these needs, we can open the door to career great opportunities.

Requirements Ideal candidate must have the following:

• At minimum of 5 years of Chef Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment.
• Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
• Strong understanding of cost and labor systems that lead to restaurant profitability.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Strong communication and leadership skills combined with advanced computer and math skills

Salary Range and Benefits

• Starting salary range is completely based on past experience and salary history.