Executive Chef

Executive Chef The Benson's Restaurant Group - The Edison - 1.0 Milwaukee, WI Job Details Full-time From $65,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Vision insurance 401(k) matching Referral program Food provided Qualifications Teamwork ServSafe Customer service Managing hospitality teams High school diploma or GED Continuous improvement Organizational skills Productivity software Time management Hospitality management Full Job Description The Edison, located in Milwaukee's charming Historic Third Ward, seeks a system-oriented Executive Chef to lead our high-volume kitchen operations with a passion for culinary excellence and team development. In this full-time, exempt role, you will champion all aspects of back-of-house management, including menu development, purchasing, inventory control, and proactive labor scheduling. We require a dependable, highly organized leader who thrives on elevating guest experiences, establishing rigorous sanitation processes, and mentoring a dedicated culinary team. The ideal candidate possesses excellent communication skills, deep knowledge of restaurant operations, and the physical stamina to navigate a dynamic multi-level environment. This position requires a minimum commitment of 45 hours per week with a flexible schedule covering days, evenings, weekends, and holidays, while prioritizing two days off per week.

PRIMARY DUTIES AND RESPONSIBILITIES

:

• Trains and oversees training of kitchen staff.
• Schedules kitchen staff, assigning roles based on experience and skills. Re-evaluates skill levels and adjusts team's responsibilities if needed.
• Supervises work product from kitchen and back-of-house staff.
• Ensures recipes are followed and food quality is upheld.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline of employees in accordance with restaurant policy.
• Manage the staff schedule and ensure staffing is reflecting business volume.
• Motivates, trains, and engages the team. Ensures culture is positive and focuses on teamwork.
• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Creates the menu based on food trends, food costs and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Manages budget and ensures goals are met.
• Performs other related duties as assigned.
• Build strong working relationships with supervisor, co-workers and management by providing exemplary customer service and communication skills.
• Correspond and interact with others in a professional and timely manner.
• Presents to leadership or team on technical skills, food or restaurant related topics.

PERSONAL QUALIFICATION REQUIREMENTS

• Ability to produce an excellent culinary and restaurant experience for guests.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
• Excellent managerial skills and the ability to take leadership business operations.
• Excellent interpersonal skills with a focus on customer service.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.
• Excellent communication skills, particularly the ability to communicate as a leader.
• Excellent time-management and organizational skills.
• Attention to detail and self-review of work product.
• Proactively resolve problems when able, and otherwise offer potential solutions to issues.
• Maintain confidentiality and demonstrate integrity and ethical behavior.
• Good written and oral communication skills, able to follow-through on open items to resolution.
• Ability to adapt quickly to change and offer ideas for continuous improvement.
• Analytical thinker and ability to exercise good judgment.
• Ability to work both independently and in a team environment.
• Positive and professional attitude.
• Work with upholding high ethics and integrity.
• Must be available days, nights and weekends.

This position is not remote. EDUCATION and/or

EXPERIENCE REQUIREMENTS

• High school diploma or equivalent required.
• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least four years of culinary managerial experience required.
• Previous restaurant and management experience required.
• Comfortable to present and speak in front of groups and leadership.
• Bi-lingual (Spanish) is a plus.
• Serve Safe certified.

PHYSICAL REQUIREMENTS

• Prolonged periods standing and preparing and cooking food.
• Ability to handle heat and cold.
• Ability to work in loud and energetic work places.
• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 50 pounds at times.

Pay:

From $65,000.00 per year

Benefits:

401(k) matching Dental insurance Food provided Health insurance Paid time off Referral program Vision insurance

Work Location:

In person