Benefits:

Bonus based on performance

Company parties

Competitive salary

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Job Description:

The Executive Chef is responsible for leading a team of culinary professionals that deliver high-quality, great-tasting food, proper food safety and sanitation procedures, and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef helps to lead culinary development within the brand.

Company Overview

The Feinstein Group is one of the most well-respected, award-winning hospitality groups in the Tampa Bay Area. Creating unforgettable, one-of-a-kind dining experiences IS OUR PASSION. Our Team consists of some of the BEST AND BRIGHTEST in our industry. We believe a great employee deserves to be recognized. We look forward to speaking with you about the opportunities we offer.

Job Summary

Systems Duties:

Ensure the facilitation and follow up of Fusion Prep Software

Oversee an accurate monthly inventory

Ensure the facilitation and use of Restaurant365 software

Personnel Duties:

Establish training procedures and guidelines and implement new procedures to strengthen quality performance

Ensure employees are following appropriate personal hygiene procedures

Train staff on the impact of portion control

Develop and cultivate positive peer and vendor relationships

Follow and ensure compliance with all policies and standards as outlined in the Employee Handbook, Service Manual, and other company-generated documents

Any other tasks as assigned by the Chain of Command

Support a culture of enthusiasm, teamwork, kindness, and belief in genuine hospitality

Culinary Duties:

Prepare high-quality cuisine and supervise the culinary and support staff

Oversee production and food preparation. Ensure mise en place is completed prior to commencement of service.

Be proficient in every station

Ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature

Maintain proper sanitation standards. Ensure compliance with food safety and handling policies and procedures

Institute loss prevention measures, control waste and rotate product

Keep up with trends and apply knowledge during menu development

Menu development

Meet the financial goals of the restaurant while working collaboratively with other managers

Qualifications

Proven success as head of kitchen operations in a high-volume ($5 Million) upscale restaurant or high-end resort restaurant

Strong passion for culinary excellence, wine knowledge, and service

Proven ability to develop a team

Knowledge of systems, methods, and processes that contribute to great execution

Proven track record of running excellent kitchens, utilizing BOH Kitchen managerial systems (prep lists, training programs, etc.)

Stable job history which demonstrates upward career progression

Hunger for growth is a huge plus

Experience with Restaurant365 and Fusion Prep is a plus

Benefits/Perks

Industry-leading compensation packages

Weekly paychecks

Quarterly bonuses

Health, Dental, Vision

Life Insurance

Two weeks paid vacation

Personal and sick days

GROWTH