Job Description

Hospitality Confidential is pleased to present an exciting Executive Chef opportunity with a brewery designed to create a welcoming, adventurous atmosphere. The focus is on cultivating a space where guests enjoy exceptional food and drinks and where employees are excited to be part of the team. Guests can enjoy a strong sense of community, with events such as live music, trivia nights, and exclusive beer releases. It’s a place where quality beverages and cherished memories come together, reminiscent of sharing a campfire with friends.

Our client believes it is the responsibility of a business to possess a culture that empowers its staff, is dedicated to their personal and professional growth, and lifts the community in which it resides. They value excellence, transparency, sustainability, and connection. They are looking for staff that share these values and are excited to launch and grow our organization alongside them.

KEY RESPONSIBILITIES

• Open and consistent communication with the Director of Operations and Ownership regarding all concepts, personnel, and program development.
• Integrate and collaboratively respond to financial reporting to ensure financially sustainable operations.
• In partnership with Ownership & Director of Operations, design new recipes, plan menus, and select plate presentation.
• Oversee menu development.
• Oversee quality control of all food production and execution.
• Ensure all health department standards are upheld by enforcing high sanitation standards and local, state, and federal legal compliance.
• Availability and ability to work all line stations when needed.
• Daily maintenance of BOH Systems and continually follow and tweak all BOH systems from Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc.
• Implement and maintain hygiene policies and examine equipment for cleanliness.
• Oversee ordering of all products based on par systems and inventory management to ensure sustainable food costs to meet established financial targets.
• Develop standardized schedules and staffing pars for the culinary team, ensuring compliance with financial objectives.
• Develop and launch skills assessment templates/tools for initial and continued analysis of culinary teams.
• Coach and mentor junior culinary management to train and develop their teams effectively and consistently.
• Lead through example, demonstrating personal care, self-motivation, and dedication to excellence.
• Work with BOH leaders and HR/Recruitment to proactively communicate staffing needs and gaps as well as opportunities to develop current team members through our career development path.
• Respond rapidly to highly complex challenges where solutions may not be obvious.
• Provide model leadership and work ethic by demonstrating objectivity, neutrality, and calmness under pressure.
• Maintain excellent relationships with vendors, always communicating in a manner of respect.
• Provide orientation and training to new employees clearly defining company policies, expectations and tools needed to excel in their assigned positions.Assist with promotional and marketing strategies as needed.
• Execute other duties and assist other departments/positions as needed.
• Understand and adhere to the company’s policy & procedures as defined in the employee policy handbook.

SUMMARY OF QUALIFICATIONS

• Minimum of 5+ years of experience managing a high-volume scratch, chef-driven, kitchen.
• Offsite catering and private event culinary experience is a plus.
• Ability to lift 50lbs. and stand for extended periods of time (8+ hours, excluding breaks).
• Ability to speak, read, and write English at an advanced level; Spanish language aptitude is a plus.
• Ability to work independently and multi-task.
• Possess excellent time management skills.
• Experience working in a beer-centric restaurant is a plus.
• Ability to perform basic math (addition, subtraction, multiplication, and division) without the use of a calculator.
• Possess a proficiency with Microsoft Word or Google Docs and Microsoft Excel or Google Sheets.
• Ability to manage multiple demands and meet deadlines in a detailed and organized manner.
• Ability to effectively communicate through excellent interpersonal skills and expressed in a clear and kind manner.
• Ability to manage communications and working relationships between all departments within the restaurant and beyond.
• Possess high-integrity and open-mindedness.
• Possess a highly level of self-motivation with an inquiring mind and passion for excellence.
• Ability to work a flexible schedule as determined by business needs.

SCHEDULE

Full time, weeknight and weekend availability required.

REPORTING

The Executive Chef will report to the Director of Operations, or anyone as appointed by ownership.

SALARY AND BENEFITS

• $85,000-$95,000 base salary
• 50% Medical Insurance coverage for Self + Spouse
• Cell phone allowance, Competitive Dining Allowance, and Education Reimbursement
• Discount on food, beverage, and merchandise
• 2 weeks of PTO

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Ownership may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

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