Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team! Responsibilities: • Supervise all food preparation in the kitchen, including procedures, portioning, garnishing, and ensure that all meals and dishes are attractively presented • Provide guidance and direction to staff, including setting performance standards and monitoring performance to make the kitchen run efficiently • Create new and unique menu items and specials using various ingredients in an innovative way • Work with vendors to secure the best items at cost-effective pricing, and manage department expenses that are within your direct control such as food, supplies, uniforms, and equipment • Establish a collaborative environment for kitchen workers by educating recruits and hiring personnel that fit the corporate culture • Maintain overall management responsibilities of the kitchen in accordance with company procedures and standards. • Maintain inventory and direct deliveries. • Purchase of food items, supplies, and equipment. • Oversee vendor selection, control receiving and product inspection, and maintain vendor contracts. • Control department costs, oversee BOH labor costs, inventory control, and work with vendors to get the best products at a cost-effective price. • Maintain food preparation and order expedition. • Direct and train kitchen staff in food preparation, techniques, and order expedition, including portioning, garnishing, and presentation. • Direct culinary operations while exceeding guests' expectations and increasing revenue. • Ensure product quality, proper supply stock, and cleanliness of workstations. • Maintain safety and security in the kitchen. • Review operating sales reports to assist with the determination of changes to procedures and/or operations along with the restaurant manager. • Maintain kitchen staff schedule. • Supervise and coordinate activities concerning back-of-house kitchen operations and personnel, including hires, discharges, training, cross-training, evaluations, and staff schedules. • Establish kitchen staff performance expectations. • Oversee the management, budget, and all operations involving the kitchen. • Plan and/or participate in menu planning and food production. • Perform other related duties as assigned. Qualifications: • Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage • Outstanding management abilities, as well as experience leading, inspiring, and building a team • Must have 7-8 years of culinary experience for this role • Possess a high school diploma or equivalent GED certification • Ability to produce an excellent culinary and restaurant experience for patrons. • Excellent communication skills. • Understanding of compliance with kitchen safety and food storage compliance. • Excellent time management, scheduling, managerial, and organizational skills. • Excellent communication and interpersonal skills with guests and coworkers. • Ability to develop special menus, create recipes, and accommodate dietary restrictions. • Ability to handle orders, inventory control, payroll analysis, food cost, labor cost control, and records of food cost consumption. Relevant experience or training, which may be demonstrated via degree or certificate, completion of an apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. • At least two years of culinary managerial experience is required. • Possess a valid Texas Driver’s License with a good driving record. • Possess a valid Food Managers Certificate. • Possess a valid TABC Server License. Prolonged periods standing and preparing and cooking food. • Must be able to lift up to 30 pounds at times. • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. Compensation: $22 - $26 hourly

• Maintain overall management responsibilities of the kitchen in accordance with company procedures and standards. • Maintain inventory and direct deliveries. • Purchase of food items, supplies, and equipment. • Oversee vendor selection, control receiving and product inspection, and maintain vendor contracts. • Control department costs, oversee BOH labor costs, inventory control, and work with vendors to get the best products at a cost-effective price. • Maintain food preparation and order expedition. • Direct and train kitchen staff in food preparation, techniques, and order expedition, including portioning, garnishing, and presentation. • Direct culinary operations while exceeding guests' expectations and increasing revenue. • Ensure product quality, proper supply stock, and cleanliness of workstations. • Maintain safety and security in the kitchen. • Review operating sales reports to assist with the determination of changes to procedures and/or operations along with the restaurant manager. • Maintain kitchen staff schedule. • Supervise and coordinate activities concerning back-of-house kitchen operations and personnel, including hires, discharges, training, cross-training, evaluations, and staff schedules. • Establish kitchen staff performance expectations. • Oversee the management, budget, and all operations involving the kitchen. • Plan and/or participate in menu planning and food production. • Perform other related duties as assigned.