Executive Chef

Legends Global

San Diego, CA, United States
Base: $110k-$115k; bonus/equity: not specified; be...
Menu development and innovation
Quality control and compliance
Budget management for labor and goods
Research and develop menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business

Job Summary

  • Research and develop menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business.
  • Manage department budget to meet and exceed labor and cost of good expenditures.
  • Hiring and Training of all kitchen and stewarding staff to in clued “Serve safe” and any Health department regulations.

Matching Summary

Research and develop menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business.

Salary

Base: $110k-$115k; Bonus/Equity: Not specified; Benefits: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan

Skills & Requirements

Must-have

  • Menu development and innovation
  • Quality control and compliance
  • Budget management for labor and goods
  • Kitchen equipment maintenance
  • Food ordering and receiving
  • Banquet Event Order production

Nice-to-have

  • Ambitious thinking and bold action
  • Inclusive workplace culture
  • Active role in local hospitality community

Key Requirements

  • High School Diploma or GED
  • Minimum of 8 years culinary experience
  • Serve-safe certified/Food Handlers Certificate
  • Ability to work irregular hours

Work Rights

Not specified

Tailored Resume

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