The Executive Chef will manage the kitchen, develop menus, and create delectable recipes. They are responsible for overall food service and quality while operating within predetermined budgetary limitations. The Executive Chef will be a natural coach who masterfully builds effective teams and inspires individuals to do their best.

Compensation: Pay is commensurate with experience.

Responsibilities:

• Provide direct supervision of all kitchen staff and dishwashers, including hiring, training, coaching, staffing, performance evaluations, and related supervisory duties.
• Act as manager on duty responsible for overseeing the day-to-day operations of the restaurant.
• Provide culinary vision and demonstrate passion for industry trends to ensure company offerings are market leaders.
• Review the monthly P&L, scrutinizing costs to optimize profit margins without compromising quality.
• Maintain a high level of consistency in delivering food product quality and ensuring menu direction aligns with the company’s vision.
• Focus on sustainability by sourcing local products through developing relationships with local farmers and vendors.
• Lead menu change process suitable for the time of year and food availability while focusing on quality, creativity, presentation, guest expectations, and trends.
• Work collaboratively with Company management to approve menu changes.
• Take preventive measures to maximize workplace safety and loss prevention.
• Ensure all aspects of health, sanitation, and safety are maintained and exceeded according to local health department regulations.
• Act as Brand Ambassador for the Company and restaurant by being visible on the floor and at off-site community and charitable events.
• Have a good understanding of inventory, monthly P&L, and all BOH orders and invoices being paid.
• Self-manage and follow attendance policy, clock in/out appropriately, adhere to dress code, and be proactive in accomplishing duties.
• All other duties as assigned.

What You Need to Get the Job Done:

• An Associate’s Degree in Business Administration Culinary Arts is preferred.
• Kitchen staff supervision experience is required.
• A minimum of 5 years Chef experience in a high-volume kitchen.
• Knowledge of inventory tracking and par systems.
• Experience ordering food and supplies based on sales.
• Ability to schedule and manage labor appropriately.
• Ability to effectively manage diverse teams.

Employment is contingent upon completion of a satisfactory background check.

In our commitment to wellness in the community, Ropeswing is proud to offer a smoke-free environment for all of our guests and employees.

Ropeswing is an Equal Opportunity Employer, and we value diversity. All employment is based on merit, qualification, and business need.

• Medical, Dental, and Vision Benefits for Full-Time Employees.
• 401k match for Full-Time/Part-Time Employees after 2 months of service.
• Employer paid Short-Term/Long-Term Disability and Life Insurance benefits.
• Employee Assistance Program and Bicycle Share Program.
• 50% discount at Ropeswing establishments for employees and up to 1 guest.
• Access to Blake Street House Gym and other amenities.

• An Associate’s Degree in Business Administration Culinary Arts is preferred.
• Kitchen staff supervision experience is required.
• A minimum of 5 years Chef experience in a high-volume kitchen.
• Knowledge of inventory tracking and par systems.
• Experience ordering food and supplies based on sales.
• Ability to schedule and manage labor appropriately.
• Ability to effectively manage diverse teams.