Details.
Full-time executive chef role. Duties include developing menus and recipes, collaborating on prices, monitoring industry trends, maintaining kitchen standards and health code compliance, managing inventory, costs, labor controls, and purchasing, directing meal preparation and kitchen staff, scheduling back-of-house staff, and mentoring and training the kitchen team. Requires expert cuisine knowledge, advanced culinary skills, recipe development ability, knowledge of food handling regulations and industry trends, leadership and communication skills, financial understanding, back-of-house administrative knowledge, computer literacy, and the ability to work nights, weekends, and holidays. Qualifying employees may receive PTO, dental, health, and vision insurance, meal discounts, paid vacation, and profit sharing.