Easter Seals Jobs

Overview We are seeking an experienced and creative Fine Dining Executive Chef to join our team. The ideal candidate will be passionate about culinary arts, possess strong leadership skills, and have a proven track record within the hospitality or food service industry. Job Responsibilities: - Menu Development and Execution: Design and execute a Chef-driven, seasonal menu that reflects our fine dining concept, ensuring a focus on quality, innovation, and presentation. - Team Leadership: Recruit, hire, and train the Back of the House (BOH) team, fostering a collaborative and professional kitchen environment. Establish clear roles and responsibilities for all kitchen staff. - Operational Oversight: Create and implement comprehensive Standard Operating Procedures (SOPs) for the kitchen to ensure consistency, efficiency, and adherence to health and safety standards. - Inventory and Supply Chain Management: Manage all aspects of food inventory, including ordering, receiving, and maintaining stock levels. Establish relationships with local suppliers to ensure fresh, high-quality ingredients. - Cost Control and Budgeting: Oversee food cost management and labor budgets, working to maximize profitability without compromising quality. Implement cost-effective measures while maintaining high standards of cuisine. - Quality Assurance: Maintain impeccable cleanliness and food safety standards in the kitchen. Conduct regular quality checks on dishes before they are served, ensuring they meet the restaurants high expectations. - Guest Experience: Collaborate with the Front of House (FOH) team to ensure seamless service and an elevated guest experience. Address customer feedback and adjust dishes or operations to meet or exceed expectations. - Innovation and Culinary Trends: Stay current on industry trends and fine dining innovations. Introduce new techniques, ingredients, and plating styles to keep the menu exciting and fresh. - Courtyard and Special Events: Manage culinary aspects of the restaurants courtyard dining experience and work with the management team to design menus for private events and functions held in the space. Qualifications: - Experience: Minimum of 10 years of fine dining experience, with at least 5 years in a senior culinary leadership role in a larger restaurant (100+ seats). Prior experience in overseeing both Back of the House (BOH) operations and leading a large kitchen team is essential. - Culinary Expertise: Proven track record of designing and executing high-quality, innovative menus. Strong knowledge of modern culinary techniques, flavor profiles, and food presentation, with a deep understanding of seasonal ingredients and fine dining trends. - Leadership Skills: Demonstrated ability to recruit, train, and manage kitchen staff, fostering a positive and professional work environment. Strong team-building skills with a collaborative approach to working with Front of House (FOH) and management teams. - Operational Excellence: Experience in developing and implementing Standard Operating Procedures (SOPs) to streamline kitchen operations and ensure consistency in service and quality. - Financial Acumen: Strong background in managing food costs, inventory, and kitchen budgets while maintaining profitability. Ability to analyze PandL reports and adjust operations accordingly. - Attention to Detail: Exceptional attention to detail in food preparation, presentation, and cleanliness, with a commitment to upholding food safety and sanitation standards. - Communication Skills: Excellent verbal and written communication skills, with the ability to effectively communicate with staff, suppliers, and guests. - Problem-Solving: Strong problem-solving skills, with the ability to stay calm under pressure and handle high-volume service periods with efficiency and poise. - Passion for Inn vation: Enthusiasm for staying current with culinary trends and continuously pushing the boundaries of fine dining through creative and seasonal menu development. - Education: Culinary degree from an accredited institution is preferred but not required, provided the candidate has significant relevant experience and proven expertise in the field. - Availability: Must be available to work flexible hours, including evenings, weekends, and holidays as required by the nature of the fine dining business. If you are a talented chef with a passion for creating exceptional dining experiences, we invite you to apply for this exciting opportunity.