Executive Chef

Job Overview

The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. A minimum of five years' experience in cooking Mexican cuisine is required.

Responsibilities and Duties

%CF; Plan and direct food preparation and culinary activities

%CF; Modify menus or create new ones that meet quality standards

%CF; Estimate food requirements and food/labor costs

%CF; Supervise kitchen staff’s activities

%CF; Arrange for equipment purchases and repairs

%CF; Recruit and manage kitchen staff

%CF; Rectify arising problems or complaints

%CF; Give prepared plates the “final touch”

%CF; Perform administrative duties

%CF; Comply with nutrition and sanitation regulations and safety standards

%CF; Keep time and payroll records

%CF; Maintain a positive and professional approach with coworkers and customers

Requirements

%CF; Proven working experience as a head chef

%CF; Excellent record of kitchen management

%CF; Ability to spot and resolve problems efficiently

%CF; Capable of delegating multiple tasks

%CF; Communication and leadership skills

%CF; Keep up with cooking trends and best practices

%CF; Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

%CF; BS degree in culinary science or related certificate and/or high-volume kitchen experience is a plus

• Experience in High Volume Kitchen required

Benefits Offered:

• Employer Paid Health Insurance: Low-Deductible PPO Plans
• Dental, Life & Vision Insurance
• Generous Employee + Guest Discounts at all Restaurant Locations
• Paid Vacation/Sick Time