Executive Chef
$16,000–$16,000 year
On-sitePhoenix, Arizona, United States
Job Summary
Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation while executing line positions during peak hours. Manage food costs, payroll, and inventory to ensure profitability, and conduct line checks for temperature accuracy and plating consistency. Train, mentor, and motivate the kitchen team through hands-on leadership, create weekly schedules, and hold monthly meetings to address goals. Act as a culinary ambassador for TOG by engaging with guests and VIPs, collaborating with Events & Marketing for seasonal updates, and representing the brand in media appearances. Requires 8+ years of leadership experience in high-volume dining, including hands-on cooking and food safety certification.
Required Qualifications
- 8+ years of leadership experience in high-volume, full-service dining
- Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting
- Expertise in kitchen operations, food cost management, and financial accountability
- Strong culinary creativity and menu development skills
- Exceptional leadership, problem-solving, and communication abilities
- Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary
- SERV Safe certification
- comprehensive food safety knowledge
- Experience with restaurant POS and inventory systems
Desired Qualifications
- steakhouse or upscale dining
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