Executive Chef
$75,500–$95,500 year
On-siteEl Paso, Texas, United States
Job Summary
Manage the restaurant culinary team and food service operations to ensure high operating standards, including hiring, training, and developing kitchen staff. Conduct interviews for management candidates, prepare work schedules, and oversee inventory, cost of goods, and overall financial control. Ensure compliance with health inspections, maintain product quality standards, and complete opening and closing checklists. Supervise all training for food prep and menu execution while holding staff accountable for dress code and safety. Maintain kitchen equipment, proficiency across all stations, and a clean environment for guests and team members. Requires a valid driver's license, 3+ years of culinary management experience, and ability to stand for 8–10 hours per shift.
Required Qualifications
- 3+ years of culinary management experience
- experience managing and writing prep lists
- Must possess a 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
- identifying and developing employees for future leadership roles
- Experience in facilitating and effectively executing training
- Strong communication and organizational skills
- Must be able to stand and walk for periods of eight to ten hours in length each shift
- Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift
- Must be able to lift up to 50 lbs
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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