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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
Independently & locally owned, well established anchor neighborhood restaurant in San Diego California. We serve dinner and lunch daily and breakfast on the weekends, all with interesting dishes and no particular cuisine theme. Our menus are eclectic, seasonal, expanding farm to table and organic practices and frequently changing.
Live music and repeat local guests fill our restaurant, and it is a true dining & social experience.
Our dinner day part is our largest revenue period overall, but our weekend breakfast/brunch is hugely popular and in terms of covers it out shines our busiest dinner nights, so it is not to be overlooked. We & our guests have passion for all serving periods and we expect the same to come naturally from our chef.
We do have some untouchable items on the menus but many that can be often changed and or improved upon. Daily and nightly specials utilizing local farm, sea and vendors resources are required
Proven ability to lead a staff and positively influence employee behavior.
Training and ongoing education for you staff is and essential part of leadership
A hands on working chef leading by example, and driven by presenting, interesting creative, soulful food, with consistent execution. Showing your absolute passion in sharing your knowledge, inspiring FOH ,BOH & our guests.
Complete understanding of how to create interesting dishes with cross utilalization, proper recipe writing, costing, implementation, food costing.
Daily organization of Prep lists, waste sheets, food costs goals, consistent mise en place, walk-ins, coolers etc is mandatory.
Upholding all attainable labor and food cost goals
Exercise all food safety practices and maintain a a clean and safe environment
Must have excellent verbal communication skills and have the ability to work a challenging schedule.
Communication with the FOH staff is paramount to the continued success of our operation.
Minimum 3-5 years experience as Executive Chef (or combined lead sous /Ex chef). Being a graduate of a culinary school/ institution is appreciated but not mandatory for the position
A positive, energetic, healthy person who is a leader, teacher, trainer and continuously pursues new methods, ingredients and inspiration is what will interest us.
Position & Compensation
Executive Chef: This is a leadership position in a collaborative culture.
Salary : Matching experience
Quarterly bonus based on food and labor costs
Paid Vacation (one week year one two weeks year two)
Insurance: Monthly stipend contribution
Monthly dining allowance
|Job Profile: |
|Position: ||Executive Chef|
|Start Date: ||Negotiable|
|Job Category: ||Restaurant - Upscale Casual|
|Job Type: ||Full-time|
|Compensation: ||Commensurate with Experience|
|Experience: ||3 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||California|
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