Executive Chef New Opening
High volume restaurant seeking a Chef with upscale high volume experience for our new concept coming to National Harbor.
The Chef is responsible for the successful management of all kitchen operations, cost control and menu planning, etc.
Other responsibilities are training and leading kitchen staff with a strong front of house team relationship, building customer satisfaction.
Safety and sanitation.
Responsibilities:
Manage and direct a diverse kitchen and cleaning staffHire, coach and train all kitchen staff and maintain proper weekly schedulingDirectly responsible for food control, monthly inventory and labor costs Ensure quality and standardization of recipe production to ensure consistency standardsEnsure proper equipment operation/maintenance, proper safety and sanitation policies for the followed work areasAchieve 100% guest satisfaction through plate presentation and tasteConsistently maintains a positive attitude which supports a team environmentPromotes positive public relations with guestsEffectively communicate both orally and in writingPresent professional appearanceJOB REQUIREMENTS:
Culinary degree or equivalent experience Minimum of five years of industry and culinary management experienceDemonstrate proven leadership abilities, commitment to customer service, strong organizational and time management skills.
We offer a competitive compensation package to include a strong bonus, excellent benefits and opportunity for growth.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
The Chef is responsible for the successful management of all kitchen operations, cost control and menu planning, etc.
Other responsibilities are training and leading kitchen staff with a strong front of house team relationship, building customer satisfaction.
Safety and sanitation.
Responsibilities:
Manage and direct a diverse kitchen and cleaning staffHire, coach and train all kitchen staff and maintain proper weekly schedulingDirectly responsible for food control, monthly inventory and labor costs Ensure quality and standardization of recipe production to ensure consistency standardsEnsure proper equipment operation/maintenance, proper safety and sanitation policies for the followed work areasAchieve 100% guest satisfaction through plate presentation and tasteConsistently maintains a positive attitude which supports a team environmentPromotes positive public relations with guestsEffectively communicate both orally and in writingPresent professional appearanceJOB REQUIREMENTS:
Culinary degree or equivalent experience Minimum of five years of industry and culinary management experienceDemonstrate proven leadership abilities, commitment to customer service, strong organizational and time management skills.
We offer a competitive compensation package to include a strong bonus, excellent benefits and opportunity for growth.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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