Competitive salary, commensurate with experience; ...
Menu planning and cost analysis
Inventory management and purchasing
Kitchen sanitation and compliance
The Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the venue
Job Summary
The Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the venue.
The role involves managing associates, planning innovative menus, analyzing food costs, and overseeing inventory management.
A competitive salary and generous benefits package including medical, dental, vision, life and disability insurance, paid vacation, and 401k plan are offered.
Matching Summary
The Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the venue.
Salary
Competitive salary, commensurate with experience; Benefits: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan
Skills & Requirements
Must-have
Menu planning and cost analysis
Inventory management and purchasing
Kitchen sanitation and compliance
Client interaction and service
Budgetary and fiscal responsibility
Nice-to-have
Ambitious thinking and bold action
Inclusive workplace culture
Winning team formula
Cross-training and peer support
Key Requirements
Minimum 5 years as an executive chef
Minimum 5 years as an executive sous chef
Degree or certification from accredited culinary arts institute
Proficient in Microsoft Word, Excel, and PowerPoint
Flexibility for extended hours and weekend/holiday work