Executive Chef

Requirements

• 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

Benefits

• 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