Job Overview

The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen.   A minimum of five years' experience in cooking Mexican cuisine is required.  

 Responsibilities and Duties

 ●       Plan and direct food preparation and culinary activities

●        Modify menus or create new ones that meet quality standards

●        Estimate food requirements and food/labor costs

●        Supervise kitchen staff’s activities

●        Arrange for equipment purchases and repairs

●        Recruit and manage kitchen staff

●        Rectify arising problems or complaints

●        Give prepared plates the “final touch”

●        Perform administrative duties

●        Comply with nutrition and sanitation regulations and safety standards

●        Keep time and payroll records

●        Maintain a positive and professional approach with coworkers and customers

 Requirements

 ●       Proven working experience as a head chef

●       Excellent record of kitchen management

●       Ability to spot and resolve problems efficiently

●       Capable of delegating multiple tasks

●       Communication and leadership skills

●       Keep up with cooking trends and best practices

●       Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

●       BS degree in culinary science or related certificate and/or high-volume kitchen experience is a plus

• Experience in High Volume Kitchen required

Benefits Offered:

•         Employer Paid Health Insurance:  Low-Deductible PPO Plans
•         Dental, Life & Vision Insurance  
•         Generous Employee + Guest Discounts at all Restaurant Locations  
•         Paid Vacation/Sick Time   
  

Job Overview

The Executive Chef should be creative and proficient in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen.   A minimum of five years' experience in cooking Mexican cuisine is required.  

 Responsibilities and Duties

 ●       Plan and direct food preparation and culinary activities

●        Modify menus or create new ones that meet quality standards

●        Estimate food requirements and food/labor costs

●        Supervise kitchen staff’s activities

●        Arrange for equipment purchases and repairs

●        Recruit and manage kitchen staff

●        Rectify arising problems or complaints

●        Give prepared plates the “final touch”

●        Perform administrative duties

●        Comply with nutrition and sanitation regulations and safety standards

●        Keep time and payroll records

●        Maintain a positive and professional approach with coworkers and customers

 Requirements

 ●       Proven working experience as a head chef

●       Excellent record of kitchen management

●       Ability to spot and resolve problems efficiently

●       Capable of delegating multiple tasks

●       Communication and leadership skills

●       Keep up with cooking trends and best practices

●       Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

●       BS degree in culinary science or related certificate and/or high-volume kitchen experience is a plus

• Experience in High Volume Kitchen required

Benefits Offered:

•         Employer Paid Health Insurance:  Low-Deductible PPO Plans
•         Dental, Life & Vision Insurance  
•         Generous Employee + Guest Discounts at all Restaurant Locations  
•         Paid Vacation/Sick Time