Executive Chef

We are currently seeking a professional, creative Executive Chef to lead our food and beverage operation on the oceanfront and take it to the next level. With beautiful waterfront views, we provide a combination of casual dining with a commitment to quality food and service excellence. If you are seeking a "work home" with an organization that values you personally as well as your talent, apply today for an immediate interview.

Total Rewards/Benefits

Highly Competitive Health Benefits; Medical, Dental, and Vision

Paid Time Off

Employee Assistance Program

Company Paid Short Term Disability, Life Insurance

Company Matched 401K

Health Spending/Saving accounts

Associate Discounts

Responsibilities Include: As the Executive Chef, you will be responsible for overseeing the daily culinary operations supporting the restaurant and bar as well as banquet catering. The Executive Chef must ensure that the culinary department is continually balanced by providing an exceptional culinary experience to every guest and maximizing profitability. Ensuring the kitchen is well staffed and managed safely with creativity of menu options and food quality to meet the highest standards.

Some of Your Responsibilities Would Be:

• Direct and oversee all culinary operations, including food production and purchasing, food quality and presentation, compliance with all safety and sanitation standards and regulations, scheduling, employee productivity and performance, implementation of policies and procedures, cost controls, and overall profitability.
• Create and implement new menus and individual menu items for restaurant and banquets/catering events based on current food trends, regional tastes, and other requirements. Collaborate with key stakeholders on all menu designs.
• Ensure customer satisfaction by interacting with guests and clients to gain their feedback and trust; review customer satisfaction feedback related to the food and beverage operation, and evaluate and address issues and make improvements accordingly.
• Ensure compliance with federal, state, local, health, safety, and sanitation and alcohol awareness standards. Regularly conduct a walkthrough of all food prep areas to ensure compliance with standards (ex: kitchen, coolers, restaurants, lounge, storerooms, and storerooms).
• Perform general management duties to include: purchasing management, budget and forecasting, report generation, department scheduling, and meeting participation and facilitation
• Recruit, interview, hire, and train new staff. Create training tools (recipe cards/books, checklists, opening/closing procedures, etc.) for use by all associates. Ensure staff compliance with all food safety and sanitation requirements.
• Maintain positive and collaborative working relationships with colleagues, managers, and direct reports.

Minimum Qualifications:

• 5 years of professional culinary experience.
• At least 3 years as an Executive Chef or Executive Sous Chef overseeing restaurant and banquet culinary operations.
• Knowledgeable in the use and functionality of Word, Excel, and Outlook.
• Budgeting, forecasting, and scheduling experience.
• Excellent grasp and use of the English language in both verbal and written communication.
• Previous F&B experience

PREFERRED QUALIFICATIONS

• Culinary Arts degree or certificate.
• Food Safety Certification for the local area.
• FOG certified or comparable certification.
• TIPS certified or comparable certification.

Candidates must be willing to work a varied schedule to include days, nights, weekends, and holidays.EOE M/F/Vet/Disabled