Job Description Job Description Benefits:401(k)Employee discountsPaid time offMFG (Market Fresh Gourmet) is a growing multi-concept restaurant group, currently with 4 restaurant concepts located Mishawaka, IN. Corndance Tavern, Bourbon and Butcher, Evil Czech Brewery and Jess Latin Grill & Tequila Bar.Carnegie Library Special Events is our private event space seating up to 175 guests and is in the upper level of Jess.Our butcher shop provides locally sourced meats while our commissary kitchen produces house-made products for each of our restaurant locations.With 4 different concepts in 3 locations, there is something for every personality!Multi-unit & multi-concept management experience is a plus.We are looking for an Executive Chef to join our team! You will be responsible for maintaining the operation of the kitchen, from running service to food prep, and quality control for inventory and physical maintenance.You are a natural leader with previous executive chef experience as well as experience with high-volume scratch kitchens. You excel at mentoring and developing young cooks and lead by example. Ideal candidates will have a start-up mentality and a proven record of developing and implementing cost-controlling systems.You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You can manage multiple priorities and contribute to a friendly and productive team atmosphere. While communicating restaurant needs and reporting directly to the corporate chef.You have your ServeSafe or Food Handlers certification.Responsibilities:Prepare and cook foods of all types, either on a regular basis or for special guests or functionsManage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team membersDevelop daily, weekly, and quarterly specialsCommunicate menu changes to the General manager and FOH staffUse of R365 to help in day-to-day operationsEducate and train all team members in compliance with federal, state, and local laws and safety regulationsMonitor budget and control expenses with a focus on food, supplies, and labor costsCheck the quality of raw and cooked food products to ensure that standards are metPerform all duties of kitchen managers and employees as necessaryAchieve and maintain company and brand standards for quality and guest satisfactionEnsure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experienceServeSafe or Food Handlers certification, or willingness to obtainMust have advanced knowledge of food service regulationsMust be organized, skilled with time management, and efficient in hot and cold line productionMust be able to stand for 8+ hours per shift in an environment with extreme temperaturesMust be able to work 10 hour shiftsSkilled with the use of hand tools or machines needed for the positionAble to lift, carry, or pull objects that may be heavy.Complete our short application today!