Work Schedule: 45-55 hours per week. Schedule is varied based on business need but a consistent weekly schedule can be expected. 

Summary of Role: The Executive Chef is the second highest leadership position in the restaurant. The Executive Chef oversees all aspects of the restaurant’s culinary team, menu, recipes, food execution. This includes, but not limited to: guest experience, menu offerings and execution, financial performance, COGS goals, labor expense goals, ambiance, kitchen related repair, food safety, cleanliness, team culture, and company policy adherence. This role oversees daily execution in the kitchen in conjunction with subordinate leadership positions. It monitors, coaches and improves the performance and success of the entire restaurant team while advancing the vision for the menu and brand.

What’s in it For You: 

• Salary within range of $55,000- $70,000 annually
• Eligible for participation in any active Non-Discretionary Bonus Program 
• Health and Dental Insurance offered, with company share
• Paid Time Off
• Holiday Pay for company observed holidays
• Short Term Disability Insurance, company sponsored
• Life Insurance, company sponsored
• Eligible for Employee Referral Bonus Program
• 50% discount at all company locations
• Mentor-guided career & personal development opportunity, via our 1-1 program
• Access to, and company sponsorship of, industry related certifications
• Company sponsored gatherings and events

What We Need From You:

• 2-5 years minimum leadership and team management experience preferred
• Positive attitude that remains consistent under pressure
• Desire for continual learning and growth
• Ability to create daily specials that are consistent with the quality and tone of the restaurant menu
• Ability to create, standardize, and develop recipes
• A passion for creating memorable experiences of hospitality for guests
• Be able to communicate in and understand the predominant language of our guests and teammates
• Strong verbal and written communication skills
• Ability and willingness to move quickly, efficiently, and safely through the restaurant
• Strong work ethic to execute demanding mental and physical work under pressure
• Schedule flexibility required when necessary to meet demands of business
• ServSafe certification preferred, will be required after accepting position

Key Responsibilities: 

Team Leadership—

• Set a positive tone and lead the team in being successful each day

• Ensure the quality performance of all restaurant team members
• Establish short and mid-term vision for team coaching and upward team development.
• Be an active member of One Egg Group’s all-restaurant leadership team 
• Be an active part of moving forward the Best Gig and Employee Engagement initiatives, positively impacting the One Egg Group company culture

• Communicate professionally & efficiently with guests and colleagues 

• Direct the work of subordinate leaders; train, coach and support them to become better in all aspects of their roles
• Direct oversight in scheduling, hiring, promoting, and terminating of culinary team

Operations—

• Lead the effort to create the best atmosphere and food within 250 miles
• Remain operationally involved in daily team and guest related execution. Work at minimum two volume evening shifts per week. (GM or DOC may help adjust based on business need)
• Direct the execution of daily operations- ensure consistency, accuracy, quality, and proper prioritization 
• Monitor compliance with restaurant’s and regulations regarding food service
• Oversee restaurant cleanliness. Provide leadership for the completion & structure of daily opening, closing & cleaning duties
• Responsible for ensuring that all daily administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Maintain and record keep proprietary recipes and intellectual property
• Maintain food cost goal established in the annual budget as calculated on monthly profit & loss statement through proper plating, portioning, and Special pricing
• Assist in creating and maintaining annual budgeted financial goals with a per line variance of 5% as it’s reported in the monthly profit & loss statement
• Perform other duties as dictated by business need & directed by General Manager

 Communication—

• Co-lead, with General Manager, the effort to promote collaboration & teamwork between FOH & BOH employees
• Communicate professionally & efficiently with guests and colleagues 
• Check with other leaders prior to leaving each day

• Be an active participant in your weekly 1-1’s with General Manager 

Physical Demands: 

• Ability to be on your feet & walking up to 10 hours
• Ability to execute demanding mental and physical work under pressure

• Ability to climb stairs multiple times during a shift
• Ability to reach & lift above the head as needed 
• Ability to lift, balance and move items up to 40 lbs. 
• Ability to squat, bend, and twist your body as needed
• Ability to function in a work environment that is, at times, hot, loud, in tight spaces with colleagues, contains wet and slippery surfaces