Executive Chef/GM

Compensation

: $48,520.00 - $81,710.00 /year *

Employment Type

: Full-Time

Industry

: Hospitality - Food Services



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Our Executive Chefs are responsible for managing the daily operations of our restaurants by providing hands-on leadership and direction to team members, managers, and ensuring an excellent guest experience that exceeds expectations. Executive Chefs at Tender Greens must have a passion for food, strong knowledge of restaurant operations and finances, high standards of sanitation and safety, and the drive to grow and develop personally while developing those around you. As an Executive Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environmentManaging team member relations issues by coaching, mentoring and partnering with People ServicesEnsuring team members and managers adhere to established policies and proceduresCompleting management and line cook performance evaluationsFollowing up on and resolving guest complaintsDemonstrating to Sous Chef, Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food itemsEnforcing safe work behaviors to maintain a clean and safe environment for both guests and team membersEnsuring product quality, freshness and presentation always meet Tender Greens standardsCreating daily Specials per standardPlanning and directing food preparation and coordinating with Sous Chef on food production schedulesSupervising the opening and closing of the restaurantCreating and posting back of house team member schedules using our scheduling platformEnsuring completion of bi-weekly payroll template and reviewing payroll registerEnsuring proper ethical and legal handling of team member onboarding and offboardingEnsuring timely follow up and training following third-party food safety auditsOrdering of grocery, and meat productsVerifying and uploading food and beverage inventoryEnsuring completion of line checks and checklistsComplete daily time editsOverseeing day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant's financial performancePreparing financial projections and store action plans for Regional Manager approvalPartnering with Regional Manager and Restaurant Manager to develop the restaurant's annual operating budgetManaging operational costs against the restaurant budgetControlling operating costsPerforming other related duties as needed

Associated topics: baker, chef, chief chef, commercial, commercial kitchen, culinary school, grill chef, head chef, service, tavern * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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