Eat Well Hospitality is seeking Executive Chefs to work alongside Chef Doug Psaltis on new and existing concepts. The ideal candidate is:

• A proven leader capable of developing employees with an ephasis on career growth
• Organized and detailed, with the ability to meet tight deadlines
• Motivated to collaborate with a team of industry professional to build successful futures for our concepts

Please forward your resume toEric@eatwellhospitality.com
SUMMARY OF POSITION:

The Executive Chef (CDP) will be responsible for multiple aspects of kitchen operation within Eat Well Hospitality including quality control, purchasing, inventory and labor costs. The ideal candidate displays a strong understanding of culinary philosophy and attention to detail while upholding the core values of Eat Well Hospitality.

GENERAL EXPECTATIONS: 

• Maintain the core values and mission of Eat Well Hospitality
• Performs all aspects of position with efficiency, respect and professionalism
• Displays consistent attention to detail and follow through of all restaurant policies. 
• Represents Eat Well Hospitality professionally through effective communication, cooperation and relationships with all business partners. 
• Collaborates with the team on upholding a positive work environment, fostering opportunities for the team to learn, grow and develop their abilities. 
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs. 
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.

DUTIES & RESPONSIBILITIES:

• Serve as a role model, lead by example and demonstrate professionalism.
• Maintain a clean, organized, and safe kitchen
• Manage all kitchen staff, delegating to kitchen leads as needed
• Maintain positive relationships and collaboration with the full culinary team
• Oversee training and development of all kitchen staff including leads, kitchen managers 
• Assist in prep duties and line set up before service
• Ensure all checklists are completed prior to service
• Monitor and maintain line plating to meet set standards
• Ensure proper costing, consistency, and quality of products
• Enforce all applicable labor laws (federal, state and local).
• Fill out EON reports; include notes on service, labor planning and development goals
• Promote continued education and lead training in tandem with front of house management.
• Attend all preshifts and manager meetings scheduled before service
• Support, monitor, and maintain constant contact with team members who are unable to return to work, ensure their needs are heard and continue current support efforts in place.
• May perform other duties as they arise
• Must be able to lift up to 50 lbs and stand for extended periods of time
• Kitchen management should be scheduled for five (5) ten (10) hour shifts weekly. Shifts are not to be scheduled for less than 8 hours of active, on site duty. Shifts may be added or extended based on site need.

QUALIFICATIONS:

• Must have experience as a leader; managing and coaching employees to their full potential
• Be able to communicate clearly, both verbal and written and understand the predominant language(s) of the restaurant
• Be able to work in a standing position a minimum of 10 hours a day.
• Be able to reach, bend and frequently lift up to 50 pounds