What You'll Do

The Executive Chef will manage the kitchen, develop menus and create delectable recipes. The Executive Chef is responsible for overall food service and quality while operating within predetermined budgetary limitations. They will be a natural coach that masterfully builds effective teams and inspires individuals to do their best.

Compensation: Pay is commensurate with experience.

Benefits/Perks:

• Medical, Dental, Vision Benefits for Full-Time Employees.
• 401k match for Full-Time/Part-Time Employees after 2 months of service (must be 21 years or older).
• Employer paid Short-Term/Long-Term Disability and Life Insurance benefits.
• Employee Assistance Program, Bicycle Share Program.
• 50% discount at Ropeswing establishments for employees and up to 1 guest.
• Access to Blake Street House Gym and other amenities.

Additional details concerning Benefits/Perks will be provided at time of employment.

Responsibilities

• Provide direct supervision of all kitchen staff and dishwashers. This includes hiring, training, coaching, staffing, performance evaluations, advancement and related supervisory duties as well as acting as manager on duty responsible for overseeing the day to day operations of the restaurant as required.
• Provide culinary vision, and demonstrate passion for industry trends to ensure company offerings are that of market leaders.
• Review the monthly P&L, scrutinizing costs to optimize profit margins without compromising quality.
• Ensure all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Maintain a high level of consistency in delivering food product quality, competitive food and labor costs and ensuring menu direction aligns with the company’s vision.
• Focus on sustainability by sourcing local products through the development of relationships with local farmers and vendors to ensure high quality products are utilized in keeping with the vision for an authentically local approach to our venues
• Lead menu change process suitable for the time of year and food availability while focusing on quality, creativity, presentation, guest expectations and trends. Work collaboratively with Company management to approve menu changes.
• Take preventive measures to maximize workplace safety and loss prevention. Foster a healthy and productive kitchen.
• Ensure all aspects of health, sanitation and safety are maintained & exceeded according to local health department regulations.
• Act as Brand Ambassador for the Company and restaurant by being visible on the floor and at off-site community and charitable events.
• Have a good understanding of inventory, monthly P&L and all BOH orders and invoices being paid.
• Self-manage. Follow attendance policy, clock in/out appropriately, adhere to dress code, be proactive in accomplishing duties, adhere to Company policies and procedures.
• All other duties as assigned

What You Need to Get the Job Done

• An Associate’s Degree in Business Administration Culinary Arts is preferred.
• Kitchen staff supervision experience is required.
• A minimum of 5 years Chef experience in a high-volume kitchen.
• Knowledge of inventory tracking and par systems.
• Experience ordering food and supplies based on sales.
• Ability to schedule and manage labor appropriately.
• Ability to effectively manage diverse teams.

Employment is contingent upon completion of a satisfactory background check.

In our commitment to wellness in the community, Ropeswing is proud to offer a smoke-free environment for all of our guests and employees.

Ropeswing is an Equal Opportunity Employer, and we value diversity. All employment is based on merit, qualification, and business need.