Executive Chef
: Job Details :

Our ideal candidate has a history of experience working in fast paced, high volume establishments and a relentless passion to provide an exceptional customer experience. Specific Qualifications for the Position Include: - Minimum 2 year experience as a Sous Chef/Chef de Cuisine in a high volume environment - Experience developing, designing, and costing menus, including menus for private events - Experience in Private Parties/Special Events - Strong leadership skills - Passion for the foodservice and hospitality industry - Robust and well rounded food knowledge (including breakfast/lunch/dinner) - Excellent communication skills - Ability to hire, train, coach, and counsel staff members. - Able to work under pressure and work well with others. - Ability to follow instructions, recipes and procedures. - Good interpersonal skills and willingness to work as part of a team. - Strong work ethic and integrity. - Available for flexible scheduling to meet the needs of the department. - Available to work weekends and holidays. - Must be able to lift up to 50 lbs. - Must have reliable transportation. Must be bilingual! Our menus are extensive. Serving North County since 2003. Must be a team player & able to communicate well with front & back of the house. Positive, Patient & Outgoing. This restaurant group is ready for expansion so the opportunities to move up in our business are available. If you are passionate about food, where you work & looking for a bright future with great opportunity then send us your resume! Candidate should demonstrate leadership skills and work well under pressure. Train and motivate kitchen staff, possess good communication skills, reports to the Executive Chef and General Manager. Pay Frequency: Bi weekly or Twice monthly Supervision Duties: Kitchen staff Employment Type: Full Time Salary: $90,000 - $120,000 Annual Bonus/Commission: No