Job Description

Position Overview: With a passion for innovation and a dedication to culinary excellence, we're seeking a visionary Chef who will be responsible for developing our culinary programs across our restaurant group. You will work closely with our executive team to develop and execute menus, maintain high standards of food quality and consistency, and ensure the profitability of our culinary operations. Additionally, you will provide leadership and mentorship to our chefs and kitchen staff, fostering a culture of creativity, collaboration, and growth.  

  Key Responsibilities:  

• Develop and execute innovative and seasonal menus that reflect our culinary vision and showcase the highest quality ingredients.
• Collaborate with our chefs and executive team to develop and implement culinary strategies that drive business growth and profitability.
• Oversee menu development, recipe standardization, and food costing to ensure profitability and consistency across all locations.
• Research the global industry for inspiration, trends, and innovations.
• Train, mentor, and inspire our culinary team, fostering a culture of excellence, creativity, and teamwork.
• Ensure compliance with food safety and sanitation standards, as well as local health regulations.
• Stay abreast of industry trends, emerging ingredients, and culinary techniques, and incorporate them into our menus and operations.
• Collaborate with suppliers and vendors to source the freshest and highest quality ingredients while maintaining cost efficiency.
• Conduct regular kitchen inspections and audits to maintain cleanliness, organization, and safety standards.

  Qualifications:  

• Minimum of 10 years of experience in culinary leadership roles with extensive creative involvement, preferably in a multi-unit restaurant or hospitality environment.
• Culinary degree or equivalent certification from a recognized culinary institution.
• Proven track record of developing and executing successful menus that drive business growth and customer satisfaction.
• Strong leadership and management skills, with the ability to inspire and motivate teams to achieve excellence.
• Exceptional culinary skills and a passion for creativity, innovation, and quality.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
• Solid understanding of food costing, inventory management, and kitchen operations.
• Knowledge of food safety and sanitation standards, with relevant certifications preferred.
• Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.

Benefits:  

• Competitive salary range of $150,000 - $200,000 and b onus program;
• Comprehensive benefits package, including health, dental, vision, life insurance;
• Paid time off including vacation and sick time;
• Generous discounts on dining at our restaurants;
• A dynamic and collaborative work environment.

Note: The job responsibilities, qualifications, and benefits listed above are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. Qualified candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, or protected veteran status.  

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