Job Description

Job Description

Job Description

Hospitality Confidential is pleased to present an incredible Executive Chef role with a family-owned and operated restaurant in the beautiful White Mountains of New Hampshire that will offer rare work life balance and exciting creative freedom!

Reporting to the General Manager, this position is responsible for the overall profitability and success of the robust kitchen and catering operations. The Executive Chef is primarily responsible for the successful operation of kitchen and culinary endeavors, the ongoing staffing, recruitment and training of our food operation teams, progressing the mission to provide a best-in-class and creative food experience by continuing to create and execute high-quality menus for service, and creating a positive environment for guests and staff alike.

If you’re ready to work with an incredible team and exude authenticity with a company that allows you to have autonomy and creative freedom partnered with the same amount of responsibility, this opportunity is for you!

Principal Responsibilities:

• Comprehensive management of the kitchen operation
• Hands on, working chef role with experience in team building
• Food ordering, stocking, and reconciling inventory with invoices
• Overseeing a regular and accurate kitchen inventory and sharing that information with our CFO and bookkeeper
• Maintaining accurate cost of goods for menu items and food products and working with management to ensure profitability of the kitchen operation
• Supervision of kitchen staff, including line cooks, dishwashers, and bussers
• Hiring extra kitchen staff for special events, as needed, with prior consent from the General Manager
• Scheduling of regular kitchen staff and tracking and submitting their hours for payroll
• Hiring and termination of kitchen staff, as needed, with prior consent from the General Manager
• Menu creation for regular service
• Menu creation for special events, hosting menu tastings for private clients, and private client engagement during the menu creation process
• Growing the food operation by building an offsite catering operation utilizing food trucks

Qualifications:

• 3+ years minimum in an Executive Chef role overseeing multiple outlets including catering/banquets/events
• Proven track record in farm-to-table concepts and showcasing seasonal ingredients
• Please be passionate about working with a family-owned and operated business and exemplifying their core values
• Willing and excited to train FOH and BOH on upscale restaurant operations and steps of service
• Strong administrative and financial acumen. Must be an expert in cost control and extremely organized with administrative tasks
• Having genuine authenticity and a low ego are key elements of this position
• Natural leadership skills and eagerness to take ownership of this role that offers creative freedom and autonomy, as well as equal amounts of responsibility
• A general understanding of best HR practices will be required

Compensation & Benefits:

• Salary: 75K-85K + quarterly commission
• 2 weeks PTO
• Sick Time
• 401K Plan
• Employee Discounts
• Light Potential Relocation Package can be offered with temporary housing benefits

Restaurant Type:

• Casual dining restaurant

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

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