Job Summary

As the Corporate Executive Chef, you will lead culinary training and execution within our locations to meet and exceed guest experience, operating, and financial goals. You will be a culinary standards leader, coach, and mentor and are critical to the consistent improvement of our culinary team. Key activities include:

Culinary Training: Coaching and teaching location level chefs to achieve our culinary standards, signature programs and develop an evolving pipeline of new talent for growth

Culinary Standards: Ensuring that all operational standards are communicated, understood, and met in existing locations through training, site visits, and partnership with the on-site management team, Director of Operations, and Corporate Leadership team.

New Restaurant Openings: Support openings with menu support, product selection, and training of the organization culinary standards of scratch cooking resulting in well-trained, inspired teams.

Innovation Engine: Working with collaborative resources to capture, leverage, and create a culinary, menu, and service innovation.

Essential Functions

·         Leadership: Ensures culinary production appropriately connects to the organization's culinary standards. Ensures proper culinary standards and techniques to prepare food items, including production, presentation, and service standards. Trains and manage Executive Chefs to use best practice food production techniques. Coaches' employees by creating a shared understanding about what needs to be achieved and how to achieve it.

·         Full compliance with operational fundamentals: Managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems, ensure only authorized suppliers are used. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensure proper equipment operation and maintenance.

·         Compliance: Ensure compliance with food management, occupational and environmental safety policies in all culinary and kitchen operations. Comply with and train employees of all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour.

Additional Responsibilities Include

·         Ensuring communication and understanding of organization standards and completing assessments on-site visits

·         Ensure quality, consistency, and adherence to standards in Food Management, Safety & Sanitation.

·         Select and develop recipes to establish presentation and implementation techniques, quality standards, and food cost targets for promotional menus.

·         Participate in special events / new sales and retention presentations to include culinary instruction, event-appropriate innovation, logistics, etc.

·         Support exciting business with trouble-shooting and correction of kitchen, operational standards, and food presentation issues.

·         Maintain and update organization Culinary standards as needed

Qualifications

·         Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and leading a team is required

·         Experience working within a multi-unit, fine dining restaurant group

·         Must have the ability to coach others without formal authority

·         Associate or Bachelors' degree is preferred but not required with appropriate experience.

·         ACF Membership and Certification preferred

·         Must have a minimum of two-year culinary certificates from an accredited school or have related experience such as an apprenticeship.

·         Minimum 7-10 years kitchen experience, four years within an Executive chef role.

·         Experience within a high-volume environment

·         Prior experience training and leading the implementation of dining programs

·         Excellent presentation and culinary skills

·         Proven ability to coach and teach within the kitchen

·         Serve Safe Certified

·         Travel will vary between 70%-80% based on business needs with extended location stays for openings.

·         Must have a valid driver's license and be able to travel via airplane, car, or train

Job Summary

As the Corporate Executive Chef, you will lead culinary training and execution within our locations to meet and exceed guest experience, operating, and financial goals. You will be a culinary standards leader, coach, and mentor and are critical to the consistent improvement of our culinary team. Key activities include:

Culinary Training: Coaching and teaching location level chefs to achieve our culinary standards, signature programs and develop an evolving pipeline of new talent for growth

Culinary Standards: Ensuring that all operational standards are communicated, understood, and met in existing locations through training, site visits, and partnership with the on-site management team, Director of Operations, and Corporate Leadership team.

New Restaurant Openings: Support openings with menu support, product selection, and training of the organization culinary standards of scratch cooking resulting in well-trained, inspired teams.

Innovation Engine: Working with collaborative resources to capture, leverage, and create a culinary, menu, and service innovation.

Essential Functions

·         Leadership: Ensures culinary production appropriately connects to the organization's culinary standards. Ensures proper culinary standards and techniques to prepare food items, including production, presentation, and service standards. Trains and manage Executive Chefs to use best practice food production techniques. Coaches' employees by creating a shared understanding about what needs to be achieved and how to achieve it.

·         Full compliance with operational fundamentals: Managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems, ensure only authorized suppliers are used. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensure proper equipment operation and maintenance.

·         Compliance: Ensure compliance with food management, occupational and environmental safety policies in all culinary and kitchen operations. Comply with and train employees of all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour.

Additional Responsibilities Include

·         Ensuring communication and understanding of organization standards and completing assessments on-site visits

·         Ensure quality, consistency, and adherence to standards in Food Management, Safety & Sanitation.

·         Select and develop recipes to establish presentation and implementation techniques, quality standards, and food cost targets for promotional menus.

·         Participate in special events / new sales and retention presentations to include culinary instruction, event-appropriate innovation, logistics, etc.

·         Support exciting business with trouble-shooting and correction of kitchen, operational standards, and food presentation issues.

·         Maintain and update organization Culinary standards as needed

Qualifications

·         Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and leading a team is required

·         Experience working within a multi-unit, fine dining restaurant group

·         Must have the ability to coach others without formal authority

·         Associate or Bachelors' degree is preferred but not required with appropriate experience.

·         ACF Membership and Certification preferred

·         Must have a minimum of two-year culinary certificates from an accredited school or have related experience such as an apprenticeship.

·         Minimum 7-10 years kitchen experience, four years within an Executive chef role.

·         Experience within a high-volume environment

·         Prior experience training and leading the implementation of dining programs

·         Excellent presentation and culinary skills

·         Proven ability to coach and teach within the kitchen

·         Serve Safe Certified

·         Travel will vary between 70%-80% based on business needs with extended location stays for openings.

·         Must have a valid driver's license and be able to travel via airplane, car, or train