Executive Chef directs and oversees kitchen operations, including menu development, purchasing, inventory, cost control and sanitation. Creates and updates menus that will appeal to customers, utilize seasonal ingredients, and maximize profits. Being an Executive Chef develops and tests new recipes. Solicits and studies customer feedback to maintain high standards of quality and satisfaction. Additionally, Executive Chef troubleshoots and resolves operational issues. Complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. Typically requires a bachelor's degree in culinary arts or equivalent. Typically reports to top management. The Executive Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be an Executive Chef typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
We are looking for an ambitious, passionate and creative chef to come aboard and lead our crew! We are independently owned and operated and have award winning locations in Virginia, North and South Carolina. We have been in business for over 40 successful years and are still growing! If you are a lover of seafood and enjoy using your expertise to inspire other’s we’d love to hear from you!
Qualifications
Experience as an executive chef or in similar leadership role.
A passion for teaching and effective leadership.
Ability to work in a high volume and fast paced environment.
Strong organizational skills.
Strong and effective interpersonal communication skills.
Creative, with a passion for culinary excellence.
Responsibilities
Oversees kitchen operations in 4 locations
Trains existing chefs in areas of preparing and executing our current menu to ensure a consistent level of excellence across all locations.
Identifies any areas of concern in the kitchens and sets a plan to correct them
Hires kitchen staff
Ensures each kitchen manager is adhering to all state food safety and sanitation laws.
Works with kitchen managers to increase organization and efficiency.
Some traveling required.
Benefits:
$100K/yr.
Flexible schedule
Health insurance
Paid time off
401(K)
Relocation assistance
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