Want to know if you’re a fit? Upload your resume and let our AI show you.
Skills
Bartendingunmatched
Communication Skillsunmatched
Computer Skillsunmatched
Computer Softwareunmatched
Computer Systemsunmatched
Cook Dishesunmatched
Cost Analysisunmatched
Cost Controlunmatched
Food Preparationunmatched
Food Presentationunmatched
Food Qualityunmatched
Food Safetyunmatched
Forecastingunmatched
Heavy Equipment/Vehiclesunmatched
Inventory Levelsunmatched
Inventory Managementunmatched
Leadershipunmatched
Maintain Complianceunmatched
Operations Managementunmatched
Order Managementunmatched
Organizational Skillsunmatched
People Managementunmatched
Performance Managementunmatched
Problem Solving Skillsunmatched
Profit & Lossunmatched
Regulationsunmatched
Restaurantunmatched
Safety Complianceunmatched
Sanitationunmatched
Seafood Departmentunmatched
ServSafe Certificationunmatched
Shipping/Receivingunmatched
Team Buildingunmatched
Team Lead/Managerunmatched
Description
Benefits:
401(k)
Bonus based on performance
Company parties
Competitive salary
Paid time off
Position Summary: We are seeking a passionate, innovative, and highly experienced Executive Chef to lead the culinary team at our high-volume, seafood-focused restaurant. The ideal candidate is a proven culinary leader with extensive knowledge of fresh seafood, sustainable sourcing, fish butchery, shellfish preparation, and coastal cuisine. This individual will be responsible for overseeing all kitchen operations while maintaining the highest standards of food quality, consistency, sanitation, profitability, and team development.
Key Responsibilities:
Supervise all kitchen staff, including hiring, training, scheduling, and performance management.
Ensure consistent food quality and presentation standards are upheld at all times company wide.
Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients.
Maintain strict compliance with health, safety, and sanitation regulations.
Control food costs and minimize waste through proper forecasting and portioning.
Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
Lead by example in maintaining a clean, organized, and respectful work environment.
Qualifications:
Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment
Strong leadership and organizational skills.
Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood.
Proficiency in kitchen management, inventory control, and cost analysis.
Ability to perform under pressure and maintain composure in a fast-paced environment.
Excellent communication and team-building abilities.
Requirements: Expert knowledge of:
Sustainable seafood sourcing
Seafood seasonality
Proper storage and handling procedures
Raw bar operations
• Minimum of 3 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent).
Maintain clean and safe Food preparation practices