Executive Chef - Multiple Restaurants (South of Canton)

Executive Chef - Multiple Restaurants (South of Canton)

01 Dec 2019

Executive Chef - Multiple Restaurants (South of Canton)

Why YOU could be the Key Ingredient?

Are you a passionate Executive Chef who loves to nurture people through a great meal? If so, your talent will lead the success of a multiple line of 3 restaurant! In partnership with ownership if desired or just a great employee. You would be in charge of sparking the enthusiasm within your Team! By leading through listening, problem-solving on the fly and providing a smile, and serve a great meal for EACH and EVERY Guest.

This job will only succeed if :

Have a passion for cooking

Focus on creating a Guest-first culture each and every day

Have energy! Ideally four years of high-volume Executive Chef experience is preferred

Are a dynamic Executive Chef who enjoys coaching, mentoring and developing talent

Have a background using inventory management, recipes, and labor control systems

Consider food handling and sanitation practice's a top priority (ServSafe certification is recommended)

Value a strong partnership with the FOH Management Team

Love crunching numbers and controlling costs associated with running a profitable restaurant

Appreciate being a company ambassador by promoting community involvement

Our Commitment to You :

"At our restaurants we strive to be the Best Restaurant Group we can be and we want our people to know they work with the best. We will develop loyal, lifelong guests by delivering the highest quality food and service, to each guest...at each meal...each and every day."

We are an Equal Opportunity Employer- We are in the early stages of starting to fill this position so please send a resume in and we will start interviewing after the holidays. Our restaurant group involves some seasonal restaurants along with some that are only 10 or 11 months. We are trying to stay away from the BURN OUT SYNDROME that most get in this business. This will consist of a work week of mainly 5 and 1/2 days to 6 days a week during season and will spend most of his/her time at our base restaurant and will travel at least 1 day to the other operations. If this sounds like you and you need a challenge I suggest you send in your resume. Thanks and Good Luck !

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