We are currently seeking not just an Executive Chef to join us, but a passionate leader to be part of our growing and evolving group. You will be part of creating a place where our teams are happy at work, a place where we collaborate and care about one another. You will lead and support a team that takes ownership and care in creating and delivering a meaningful guest experience.

The Executive Chef will be present during service hours, working side by side with the teams. The standards are high and commitment is a priority.

We offer a competitive salary, generous cost sharing for Medical, Dental, Vision, bonus opportunities, paid time off and parking.

What To Expect:

• You will select and develop recipes; execute pre established recipes; standardize production recipes to ensure consistent quality and establish/uphold presentation technique and quality standards
• Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control
• Establishes result oriented objectives for the culinary team and kitchen operations
• Ensures the profitability and successful operation of the kitchen
• Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required
• Plan and price menus independently and in a collaborative group setting
• Develop recipes and portion specifications in accordance with venue brand, product specifications, ease of preparation and established procedures and budgetary standards
• Collaborate with multiple departments for marketing, special events and catering with attention to deadlines and participation in meeting group objectives

Being Part of the Team

• Come to work not to just work, but be part of a community
• Not afraid to change or innovate
• Committed to learning all about the food and beverage we offer
• Comfortable with receiving feedback and brave enough to deliver it
• Living in the “We” and not always the “I or Me”
• Sometimes being in the weeds and ready to help each other clear a path
• Dedicated to learning and understanding
• We lead with gratitude
• You take responsibility and not leave it to others
• Genuine care for others
• You are kind
• You say 'thank you' a lot

You Should Have

• Proven ability to estimate food consumption and requisition accordingly
• Experience and know how to use systems and software for kitchen operations, PNL review, order planning and scheduling
• Must be able to curate, price and prepare selected items for large scale events and private dining groups
• Proven record of management of kitchen activities
• Good at solving issues quickly and effectively
• Three to five years of progressive culinary or Executive Chef experience, depending upon formal degree or training