The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor financial performance. Ideal candidate is able to foster an environment of enthusiasm and professionalism, with a constant pursuit of excellence. Able to confidently lead expansion into future dinner service.

Qualities:

• Strong leadership and team building skills; effective and clear communication; composure under pressure
• Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with excitement to elevate the egg and daytime cuisine and a determination to be culinarily nationally and globally recognized
• Robust financial acumen with the proven ability to oversee cost control, labor management, and profitability
• Strong attention to detail, professionalism, sense of urgency, organizational skills, and efficiency
• Values excellence, integrity, determination, benevolence, and accountability

Qualifications:

• Minimum 5 years experience in a progressive, culinary-driven, well-rated restaurant
• At least 2 years as chef de cuisine or higher
• Degree in culinary arts is a plus
• Valid food safety manager card