The Point Restaurant Group is now interviewing for the Head Chef position to take over our Towson location and an individual to help us drive the concept of our restaurant. We have a strong commitment to promoting the Chef as the face of the brand as all of our restaurants are unique and driven by the talents of the chef. Must be up on current food trends, social media and willing to allow our marketing team to showcase your food & talents!

Responsibilities:

• Develop and execute the culinary vision, concept, and direction for The Point in Towson, ensuring an exceptional dining experience for our guests
• Create and curate innovative menus that showcase our scratch kitchen's American comfort food concept, incorporating seasonal ingredients, modern cooking techniques, and flavor profiles
• Oversee aspects of kitchen operations, including food preparation, cooking, and plating, maintaining the highest standards of quality, taste, and presentation
• Lead, inspire, and mentor a talented team of chefs and kitchen staff, fostering a collaborative and high-performance work environment
• Collaborate closely with the management team to ensure the culinary vision aligns with the overall brand identity and guest expectations
• Source and select the finest ingredients, building strong relationships with local suppliers, and ensuring effective inventory management to maintain freshness and cost control
• Develop and implement efficient kitchen procedures, optimizing productivity and consistency in food preparation and execution
• Maintain a safe and sanitary kitchen environment, adhering to health, safety, and sanitation standards
• Stay abreast of current culinary trends, techniques, and ingredient advancements, incorporating innovative ideas into our menu offerings
• Provide leadership in training, coaching, and professional development, fostering a culture of continuous improvement and growth within the kitchen team

Requirements:

• Proven experience as an Executive Chef or similar leadership role in an upscale, scratch kitchen restaurant
• Culinary degree or relevant certification from a recognized culinary institution is strongly preferred
• Must have the financial background and ability to manage kitchen expenses efficiently.
• Extensive knowledge and passion for American comfort food and a commitment to showcasing it with creative flair
• Exceptional creativity and ability to develop unique, memorable, and visually appealing dishes. Must be unto date with current trends.
• Strong leadership and management skills, with the ability to motivate and inspire a team to deliver culinary excellence
• Outstanding organizational and time management abilities, with the capacity to handle multiple priorities and meet deadlines
• Solid understanding of kitchen financials, including food cost control, budgeting, and profitability optimization
• Excellent communication and interpersonal skills to collaborate effectively with team members, suppliers, and management
• A strong commitment to quality, guest satisfaction, and delivering exceptional dining experiences
• Knowledge of current trends & social media

Job Type: Full-time

Pay: $55,000.00 - $62,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years
• 3 years

Pay rate:

• Yearly pay

Shift:

• Day shift
• Evening shift
• Night shift

Supplemental pay types:

• Bonus opportunities
• Performance bonus

Work setting:

• Casual dining restaurant

Application Question(s):

• How have you successfully controlled food and labor costs in previous roles?
• Do you have any experience with social media? Staying up with current trends?

Experience:

• Culinary experience: 5 years (Required)
• Head Chef: 2 years (Required)
• maintaining food and labor costs: 2 years (Required)

Work Location: In person