Description
The Executive Chef will run a busy, positive kitchen, train and coach the back-of-house team, collaborate on menu development, support service, and control food costs, preparation, and inventory. The role requires at least three years of kitchen experience, including two years in a leadership capacity, along with food safety, organization, consistency, and ServSafe certification or readiness to obtain it. Benefits include weekly paydays, full-time medical, dental, and vision coverage, a 401(k) with company match, employee discounts, and team perks.
