Executive Chef

Manage back of house team members, operations, and food production for the restaurant and FIREBAR®. Train and develop the Sous Chef while providing direction through coaching, counseling, and performance feedback. Cross-train staff to improve station knowledge and supervise butchering and portion control on each shift. Create a positive environment that sets expectations for food quality and a neat, clean kitchen. Interview and hire back of house team members to maintain staffing goals. Account for ordering produce, seafood, and main food orders, then conduct bi-weekly inventory in a team effort. Requires 2+ years high volume, full service restaurant experience, butchering skills, and scratch kitchen experience. Schedule includes holiday closures on Christmas and Thanksgiving, with early closures on Christmas Eve.