We are seeking an Executive Chef to manage all back of house staff in a high-volume kitchen. This role ensures excellence in guest satisfaction through a commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style.

Your responsibilities will include:

• Management of all back of house staff, including ongoing training, development, and follow-up.
• Achieving or exceeding budgeted labor and other cost centers through proper planning and execution.
• Overseeing weekly and monthly inventories, and ordering of food and supplies.
• Maintaining sanitation procedures and organization of work area adhering to all OSHA regulations.

The pay range for this position is USD $75,000.00 - USD $90,000.00 /Yr.

• Extensive and well-rounded training program.
• Continued career development and growth opportunities.
• Generous employee discounts on dining, retail, amusements, and hotels.
• Multiple health benefit plans to suit your needs.
• Dental, vision, voluntary life, short-term disability, flexible spending accounts, and 401(k).
• Paid sick leave.
• Paid vacation.
• Monthly discretionary bonus potential.

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment.
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls, food/labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.