The Executive Chef is ultimately held accountable for establishing the Ole Red culinary brand standards by creating recipes and consistently looking to improve the menu. This individual oversees all details related to the execution of the food and beverage experience including that used for restaurants, banquet functions and other outlets. The Executive Chef is responsible for producing quality food, managing finances for kitchen operations, leading back of house staff, and working closely with restaurant management in overall food and beverage operations. 1. Manages all food production and presentation, while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations. 2. Orchestrates the planning and operation of venue kitchen(s) within multi-floor banquet/catering. 3. Creates and develops menus, standard recipes and presentations by leveraging industry experience and current culinary trends. 4. Fosters a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. 5. Customizes menus for catering and banquet events, as well as special artist related requests. 6. Upholds standards of culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company. 7. Responsible for attaining budgeted cost of goods, controllable expenses and culinary labor costs to meet and/or exceed financial goals/objectives of the venue. 8. Maintains proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections. 9. Processes all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required. 10. Executes and participates in refining strategic sourcing plan resulting in maximum profitability through optimum purchasing, pricing and rebates. 11. Confirms culinary team is properly trained on the maintenance, cleaning and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved. 12. Ensures understanding of and compliance with all food and beverage federal, state, and local rules/regulations, as well as all Ole Red policies and procedures. 13. Upholds Ole Red standard operating procedures (SOP's), to include strict controls over loss prevention. 14. Responsible for making sound decisions in General Manager's absence. 15. Performs other duties as assigned. Education

• High school diploma or equivalent required
• Bachelor's degree in Hospitality or Culinary preferred Experience
• Minimum of 10 years restaurant culinary experience required
• Minimum of 5 years in culinary management
• Special event and/or banquet/catering experience required
• Fine dining and casual dining experience required
• Experience opening a new restaurant is preferred Knowledge, Skills and Abilities
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
• Excellent verbal and written communication skills
• Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
• Excellent analytical and problem resolution skills, with the ability to proactively recommend solutions
• Strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations Licenses / Certifications
• Servesafe preferred
• Valid drivers' license required

Pay:

$97,000.00 - $128,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Referral program Retirement plan Vision insurance

Work Location:

In person