An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Job Overview At Greystone Public House, we are on a mission to make an impact by always chasing perfection, developing leaders, making a good impressions, and doing the right thing. We are seeking an entrepreneurial-minded Executive Chef to lead the day-to-day culinary operations at Greystone Public House. The ideal person for the role will have excellent people leadership skills to guide our culinary team, ensuring exceptional food quality and consistency while optimizing profitability.
WHAT WE BRING TO THE TABLE
Salary range of $68,000-$75,000 annually + bonus opportunities 2 weeks Paid time off to rest and refuel Paid Holidays 30% Discount at any of our restaurants Opportunities to grow & develop your career with our fast-growing company
WHAT YOU BRING TO THE TABLE
A track record of progressive sophisticated-casual culinary management experience, with at least 2 years of experience as an Executive Chef in a comparable, fast-paced and dynamic environment A solution focused and hands-on leadership style Ability to motivate others and build diverse, effective teams A strong attention for detail and commitment to upholding high standards Ironclad integrity, sound decision making ability, and analytical mindset Solid financial acumen with experience successfully managing budgets, food cost, and inventory An innovative mindset towards business growth Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business Culinary degree preferred but not required
WHAT'S ON YOUR PLATE
Championing hospitality for both guests and employees by creating a welcoming, positive environment Actively participating in service, exemplifying standards, while providing hands-on coaching and quality control oversight Overseeing product preparation, presentation, and service to ensure adherence to restaurant standards Implementing standard operating procedures and initiatives; consistently seeking ways to improve operational efficiency Developing new menu items and seasonal specials in collaboration with leadership that enhance the dining experience, attracts guests, and drive sales and profitability. Taking ownership of profit & loss to hit targets by managing inventory and purchasing while minimizing waste and labor costs Ensures accuracy of production and recipe execution as well as receiving and invoicing activity Recruiting and hiring A players who are motivated to grow with the company Trains and supervises culinary team members' skills and techniques Empowers sous chefs and supervisors with information, resources, and development opportunities to succeed Oversees various human resources functions including weekly payroll processing, performance management, coaching and counseling and terminations Foster positive and direct lines of communication between all departments and senior leadership Ensures that all team members are compliant with Company's policies and procedures, as well as city, state, and federal laws Responsible for operating within all health, safety and hygiene regulations and standards per the department of health Ensuring repairs, maintenance and preventative upkeep for the building, facility, and grounds
Job Type:
Full-time Pay:
$68,000.00 - $75,000.00 per year
Benefits:
Paid time off
Shift:
10 hour shift Day shift Evening shift Morning shift People with a criminal record are encouraged to apply
Experience:
Executive Chef:
2 years (Required)
Cooking:
6 years (Required) Ability to
Commute:
Harrisburg, PA 17112 (Required) Ability to
Relocate:
Harrisburg, PA 17112: Relocate before starting work (Required)
