Executive Chef

Overview: Benefits: • Extensive and well-rounded training program • Continued career development and growth opportunities • Generous employee discounts on dining, retail, amusements, and hotels • Multiple health benefit plans to suit your needs • Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) • Paid sick leave • Paid vacation • Monthly discretionary bonus potentialResponsibilities: • Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style • Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up • Achieve or exceed budgeted labor and other cost centers through proper planning and execution • Oversee weekly and monthly inventories, and ordering of food and supplies • Maintain sanitation procedures and organization of work area adhering to all OSHA regulationsQualifications: • At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment • Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality • Strong communication, leadership, and conflict resolution skills • Stable and progressive work history; Strong work ethic EOE #LI-KJ1Pay Range: USD $70,000.00 - USD $85,000.00 /Yr.