We are currently hiring for the following positions:
- Executive Chef specializing in Asian Fusion (preferred Korean) ($75,000 - $120,000)
- Executive Chef specializing in authentic Caribbean cuisine ($75,000 - $120,000)
- Executive Chef specializing in Creole Soul Food ($75,000 - $120,000)
- Executive Sous Chef ($60,000 - $80,000)
- Executive Pastry Chef ($60,000 - $80,000)
- - The Executive Chef is the head of the kitchen and is responsible for all culinary activities within the restaurant. They create menus, manage kitchen staff, oversee food preparation and presentation, and ensure the quality and consistency of dishes. The Executive Chef also manages inventory, orders supplies, and works within budgetary constraints.
Responsibilities:
- Assist in the preparation and execution of all menu items according to recipes and standards.
- Supervise kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring they adhere to recipes and food safety guidelines.
- Help maintain inventory levels and order supplies as needed to minimize waste and maximize efficiency.
- Collaborate with the Kitchen Manager on menu development, incorporating seasonal ingredients and culinary trends.
- Maintain a clean and organized kitchen environment, adhering to health and safety standards at all times.
- Train and mentor junior kitchen staff, promoting teamwork and professional growth.
Qualifications:
- Proven experience as an Executive Chef or similar role in a high-volume kitchen environment.
- Excellent culinary skills and knowledge of various cooking techniques and cuisines.
- Strong leadership and communication skills, with the ability to motivate and inspire a team.
- Attention to detail and the ability to work well under pressure in a fast-paced environment.
- Certification from a culinary school or equivalent work experience preferred.
- Ability to work evenings, weekends, and holidays as required.
- Culinary Director - Must pay close attention to detail, be highly creative, and have an exceptional eye for presentation (starting at $70,000).
Responsibilities:
- Strategic Leadership: Develop and implement culinary strategies aligned with company goals and market trends. Provide visionary leadership to inspire and motivate the culinary team.
- Menu Development: Lead menu ideation, creation, and refinement to ensure offerings are innovative, seasonally appropriate, and meet customer preferences. Collaborate with chefs and culinary staff to develop recipes and menu items that reflect culinary trends and elevate our brand.
- Quality Control: Maintain high standards of food quality, presentation, and consistency across all outlets. Conduct regular audits and inspections to uphold health and safety regulations.
- Cost Management: Oversee food cost analysis, procurement strategies, and vendor relationships to optimize profitability without compromising quality. Develop and monitor budgets and financial goals related to culinary operations.
Qualifications:
- Proven experience as a Culinary Director, Executive Chef, or similar role in a high-volume, upscale dining or hospitality environment.
- Comprehensive understanding of culinary techniques, ingredients, and trends. Ability to translate culinary trends into actionable menu items and strategies.
- Strong business acumen with experience in budgeting, cost control, and financial analysis.
- Excellent leadership and interpersonal skills. Ability to inspire and motivate a diverse culinary team.
- Degree in Culinary Arts, Hospitality Management, or related field preferred.
- Certification from a recognized culinary institution is a plus.
Job Type: Full-time
Pay: $60,000.00 - $120,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
- Casual dining restaurant
- Fine dining restaurant
- Upscale casual restaurant
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Work Location: In person