Executive Chef
$89,000–$109,000 year
On-siteRiverside, California, United States
Job Summary
Manage the restaurant culinary team and food service operations to ensure high operating standards. Delegate tasks, conduct interviews for kitchen staff, and prepare work schedules for Sous Chefs. On-going preservation of safety certifications and health inspections are required while supervising training for all food prep and execution. Accountable for inventory, cost of goods, financial controls, and maintaining product quality standards. Responsible for opening and closing checklists, equipment maintenance, and ensuring a clean environment for Team Members and Guests. Must possess a valid driver's license for occasional duties including catering deliveries and supply runs. Requires 3+ years of culinary management experience in a fast-paced environment with proficiency across all kitchen stations.
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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