Executive Chef / Kitchen Manager
$80,000–$100,000 year
On-siteAlbany, New York, United States
Job Summary
Manage the restaurant culinary team and food service operations to ensure high operating standards. Delegate tasks to all kitchen staff, conduct interviews for management candidates, and prepare work schedules for Sous Chefs. Oversee inventory, cost of goods, and financial controls while supervising health inspections and training for food prep and recipe execution. Maintain product quality standards, complete opening and closing checklists, and ensure a clean, safe environment for staff and guests. Requires a valid driver's license, 3+ years of culinary management experience, and the ability to stand for eight to ten hours.
Required Qualifications
- 3+ years of culinary management experience
- Experience managing and writing prep lists
- Valid driver's license
- Experience in managing inventory, cost of goods and overall control of financials
- Experience working in a hands-on, fast paced, high volume environment
- Experience in managing a team, while identifying and developing employees for future leadership roles
- Experience in facilitating and effectively executing training
- Strong communication and organizational skills
- Ability to stand and walk for periods of eight to ten hours in length each shift
- Ability to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift
- Ability to lift up to 50 lbs
- Ability to work around various levels of temperature, including warm to very warm temperatures in the kitchen
Desired Qualifications
- Bilingual in English and Spanish
- Experience working in an upscale scratch kitchen concept
- Previous front of house restaurant management experience
- Culinary degree or culinary certificate
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