Successful ingredient-driven restaurant is looking for an Executive Chef to lead their seasonal kitchen. Ideal candidates should be passionate about seafood of all sorts: fish, mollusks, crustaceans, etc. and have strong financial acumen to ensure a fiscally responsible operation. The restaurant boasts fun and approachable seafood, with high end offerings as well in a casual environment. A great opportunity for a chef who is excited about fresh local seafood!
Executive Chef Responsibilities:
Menu development and recipe costing
Create unique, memorable dishes using only the highest caliber ingredients befitting of the company’s standards and aesthetics
Ensure all food meets the highest standards of quality and consistency
Develop, lead and mentor a strong culinary team
Maintain proper ordering, inventory and scheduling accounting for appropriate labor and food cost controls
Follow best practices for safety and sanitation in the kitchen
Keeping track of new trends in the industry
Executive Chef Preferred Requirements:
3+ years of experience in a similar position (Chef de Cuisine, CDC, Exec Chef)
Diverse seafood and raw bar experience
Strong administrative skills and financial acumen with experience in managing inventory and cost controls
Excellent communication skills and leadership qualities
Creative, innovative thinking and ability to introduce new ideas with the ability to provide and receive feedback
Exceptional standards for cleanliness, health, and safety
Flexible schedule, including nights, weekends, and on holidays
Benefits Include:
Competitive Base Salary in the $115-130k range
Medical benefits
PTO plan
Parking