Budgeting, Communication Skills, Compensation and Benefits, Conflict Resolution, Cook Dishes, Detail Oriented, Health Plan, Inventory Levels, Inventory Management, Leadership, Mentoring, OSHA, Operations Management, People Management, Product Costing, Quality Management, Regulations, Retail, Sanitation, Seafood Department, Training Program
Lead the kitchen. Elevate the flavor. Inspire the team.
At Joe's Crab Shack, the kitchen is where the magic happens—delivering bold, crave-worthy seafood in a lively, high-energy environment. We’re looking for a Senior Kitchen Manager / Executive Chef who can oversee operations, maintain quality and consistency, and mentor a dynamic culinary team. If you thrive under pressure, take pride in execution, and are passionate about creating delicious experiences that keep guests coming back, this is your chance to lead the heart of the action at Joe’s.
Benefits:
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, amusements, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid time off
- Monthly discretionary bonus potential
Responsibilities:
- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
- Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
- Achieve or exceed budgeted labor and other cost centers through proper planning and execution
- Oversee weekly and monthly inventories, and ordering of food and supplies
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Qualifications:
- At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history; Strong work ethic
EOE
#LI-KJ1