Executive Chef
- Manages back of house team members, operations and food production for the restaurant and FIREBAR
- Trains and develops Sous Chef(s)
- Provides direction and training to team members by coaching, counseling and providing feedback on job performance
- Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station
- Supervises and participates in butchering and portion control on each shift
- Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen
- Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals
- Accountable for ordering produce, seafood, and main food orders
- Conducts inventory bi-weekly in a team effort
- Comfortable working in a team driven kitchen and closely works with all managers
- Excellent earning potential
- Participation in monthly Profit-Sharing Plan
- Comprehensive training
- Three weeks paid time off a year
- 401k + company match
- Competitive benefits — Medical, Dental, Vision, & Life Insurance
- New restaurant openings — several growth opportunities for all team members!
- Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!
- 2 years high volume, full service restaurant experience in a management position
- Warm, passionate, and committed to the industry
- Excellent communication skills
- Ability to remain calm, cool, and collected under pressure
- Self-Actualized and motivated
- Self-discipline; maintained professional appearance
- Butchering experience preferred
- Scratch Kitchen Experience preferred
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