We are currently seeking not just an Executive Chef to join us, but a passionate leader to be part of our growing and evolving group. You will be part of creating a place where our teams are happy at work, a place where we collaborate and care about one another. You will lead and support a team that takes ownership and care in creating and delivering a meaningful guest experience. The Executive Chef will be present during service hours, working side by side with the teams. The standards are high and commitment is a priority. We offer a competitive salary, generous cost sharing for Medical, Dental, Vision, bonus opportunities, paid time off and parking. What To Expect: + You will select and develop recipes; execute pre established recipes; standardize production recipes to ensure consistent quality and establish/uphold presentation technique and quality standards + Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control + Establishes result oriented objectives for the culinary team and kitchen operations + Ensures the profitability and successful operation of the kitchen + Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required + Plan and price menus independently and in a collaborative group setting + Develop recipes and portion specifications in accordance with venue brand, product specifications, ease of preparation and established procedures and budgetary standards + Collaborate with multiple departments for marketing, special events and catering with attention to deadlines and participation in meeting group objectives Being Part of the Team + Come to work not to just work, but be part of a community + Not afraid to change or innovate + Committed to learning all about the food and beverage we offer + Comfortable with receiving feedback and brave enough to deliver it + Living in the “We” and not always the “I or Me” + Sometimes being in the weeds and ready to help each other clear a path + Dedicated to learning and understanding + We lead with gratitude + You take responsibility and not leave it to others + Genuine care for others + You are kind + You say 'thank you' a lot You Should Have + Proven ability to estimate food consumption and requisition accordingly + Experience and know how to use systems and software for kitchen operations, PNL review, order planning and scheduling + Must be able to curate, price and prepare selected items for large scale events and private dining groups + Proven record of management of kitchen activities + Good at solving issues quickly and effectively + Three to five years of progressive culinary or Executive Chef experience, depending upon formal degree or training