Executive Chef
$75,500–$95,500 year
On-siteOklahoma City, Oklahoma, United States
Job Summary
Manage the restaurant culinary team and food service operations to ensure high operating standards. Delegate tasks, conduct interviews, and oversee the selection, orientation, and continual development of all kitchen staff. Prepare work schedules, manage inventory and cost of goods, and ensure compliance with health inspections and safety certifications. Supervise training for food prep and execution, maintain product quality standards, and oversee equipment maintenance. Complete opening and closing checklists and hold staff accountable for dress code and performance. Requires 3+ years of culinary management experience, a valid driver's license, and the ability to stand for eight to ten hours. Reports directly to the restaurant Operating Partner or General Manager.
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, while 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
- Must be able 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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