Executive Chef - Bay Area Bears, Inc

The primary focus of this role is to execute a menu developed by our consultant chef while bringing creativity and innovation to the table. There will be opportunities to contribute to the evolution of the menu by introducing new items and refining existing dishes, ensuring that the restaurant remains at the forefront of culinary trends.

Key Responsibilities:

• Menu Execution: Take ownership of the menu designed by our consultant chef, ensuring that every dish is prepared to the highest standards. Maintain consistency and quality in each service.

• Innovation & Creativity: Collaborate with the ownership team and have the creative freedom to introduce new menu items, refine existing dishes, and contribute to the evolution of the culinary program.

• Kitchen Operations: Oversee all kitchen activities, including food preparation, service efficiency, cleanliness, and organization. Ensure smooth daily operations, from prep to final plating.

• Team Leadership: Lead, train, and mentor the kitchen staff to ensure a cohesive and efficient team. Maintain a positive and professional environment that fosters creativity and teamwork.

• Inventory & Cost Control: Manage food ordering, inventory, and cost controls to optimize kitchen operations while minimizing waste. Ensure all purchasing aligns with quality standards and budgetary goals.

• Quality Control: Ensure that all dishes meet the restaurant's standards for flavor, presentation, and consistency. Perform regular quality checks and adapt based on guest feedback.

• Compliance: Ensure that all food safety, sanitation, and health standards are adhered to, maintaining a clean and organized kitchen environment.

Qualifications:

• 3+ years of experience as an Executive Chef or Sous Chef in an upscale dining setting.
• Expertise in kitchen operations, including food preparation, staff management, and inventory control.
• Passion for executing and refining dishes with precision, while maintaining room for innovation and creativity.
• Strong leadership and communication skills with the ability to manage and motivate a diverse kitchen team.
• Familiarity with Mediterranean and Asian cuisine is a plus.
• Ability to work under pressure and maintain high standards during peak service times.

Benefits:

• Competitive salary
• Bonus Program
• Sick/Vacation Pay
• Medical Insurance Coverage