Executive Chef
$73,000–$77,000 year
On-siteBrookfield, Wisconsin, United States
Job Summary
Plan, organize, train, and lead kitchen operations to achieve objectives in sales, costs, team retention, guest service, food quality, and cleanliness. Manage all food purchasing, preparation, and maintenance of quality standards under the General Manager's direction. Conduct weekly in-store meetings to review restaurant performance and coordinate a wide range of activities while recommending solutions to operational problems. Maintain an open-door policy with the entire staff and demonstrate strong leadership to motivate employees toward meeting appropriate standards. Travel to other stores within the company as necessary. This role supports Margaux's modern French cuisine concept in a cosmopolitan, relaxed setting.
Required Qualifications
- High school diploma or equivalent
- 5-10 years of experience in a fine dinning restaurant
- 5 years in a leadership role
- Knife skills
- Strong verbal and written communication skills
- Must have reliable transportation
- Must be present and available in your store through the entire duration of your scheduled shift, working remotely is not permitted
- Must have a regularly used / working phone number on file for store management to contact in the event of an emergency
- Maintains an open-door policy with entire staff
- Able to work a minimum of 45 hours per week
- Able to work flexible hours necessary to manage and operate the kitchen effectively
- Travel to other stores within the company will be necessary at times
- Strong self-discipline
- initiative
- leadership ability
- Outgoing pleasant, polite manner
- neat and clean appearance
- Ability to motivate employees to work as a team
- Demonstrates time management and organizational skills
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities
- recommend appropriate solutions to restaurant problems
- Must possess good communication skills for dealing with diverse staff and customers
- While performing the duties of this job, the employee is required to stand and walk for up to 10 hours at a time
- Must occasionally lift or move restaurant products and supplies, up to 50 pounds
- Must have the stamina to work up to 60 hours per week when necessary
- State of Wisconsin Food Manager Certificate (ServSafe Preferred)
Desired Qualifications
- Culinary Degree or related degree preferred
- Bilingual a plus
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.