Executive Chef

We are searching for an experienced executive chef with strong leadership skills to lead El Camino culinary team in the vibrant Marina Arts District in Downtown Corpus Christi, Texas. We are a Tex-Mex location specializing in scratch cooking, sizzling fajitas, cold margaritas, and fresh seafood specials right off the coast. We are an iconic family owned company that has been successful for over the past 40 years. As a part of our future growth strategy, we are looking to hire strong culinary leaders that are experienced in daily restaurant operations, systems, standards, and the development of a deep bench of future leaders.

Our Mission: “We exist to enhance the value of the Coastal Bend as a great place to live, work, and visit.”

• Compensation: $65,000 to $75,000 annually
• Full-Time
• Health Insurance, Dental, Vision, and Life
• Upward mobility and growth opportunities
• Located in the revitalizing Marina Arts District with easy access to beach and water

Candidates for leading the El Camino kitchen operations must have the following attributes:

• 3 years of fine dining/upscale casual culinary leadership experience
• Shift management of a minimum of 15 employees
• Manages day to day restaurant operations, ability to manage ordering, production systems, policy enforcement, and inventory
• Must be focused on delivering an exceptional guest experiences and committed to building lasting relationships with our guests
• A self-starter with strong leadership skills that can develop people through excellent communication and coaching skills
• High-level safety and sanitation standards, systems, and inventory management
• A strong culture fit and adaptable to the family run feel
• Detail oriented, stabilizing, and has a good follow-through tenet

This position supervises the Sous Chefs as well as the culinary team members of El Camino. Championing strict culinary standards and processes and ensuring the prevalence of the WaterStreet culture is a critical component to the Executive Chef role.

Responsibilities include but are not limited to:

General:

· Managing core menu offerings and assisting with the development of LTO’s.

· Responsible for the creation, updating, and refining of recipe systems especially prep recipes and spec book/service recipes.

· Managing all vendors and products allowed in the kitchens.

Human Resources:

· Responsible for recruiting and selecting of top talent

· Responsible for the training, developing, coaching, counseling, and disciplining of all culinary personnel.

Operational:

· Creation of long-term and short-term culinary strategy through regular strategic planning sessions with the General Manager.

· Ensure a safe working environment to reduce the risk of accidents.

· Manages shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Financial:

· Direct responsibility for achieving financial goals set on a yearly basis.

· Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs.

· Establishes controls to minimize food and supply waste and theft.

· Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety:

· Enforces sanitary practices for food handling, general cleanliness, and maintenance of the kitchens.

· Safeguards all food preparation team members by implementing training to increase their knowledge about safety, sanitation and accident prevention.

· Must maintain ServSafe certification.

This position reports directly to the General Manager with the goal to accomplish the vision for the Culinary Division of the company.