What are the responsibilities and job description for the Executive Chef position at Bodega & The Rest?
Executive Chef - Elevated Speakeasy Dining Concept
Immediate opening for an executive chef to lead a refined, experience driven culinary establishment within an intimate, speakeasy-style environment. This role focuses on created elevated comfort dishes that complement craft cocktails while maintaining a sense of exclusivity, creativity and atmosphere.
Key Responsibilities:
Culinary Vision & Menu Development
- Create seasonal menu items for the dinner menu, late night menu and a more casual bar menu for the dual concept establisment.
- Align flavors and ingredients with a high-end craft cocktail program.
- Balance sophistication with approachability and familiarity.
Execution & Guest Experience
- Ensure flawless execution, plating & consistency.
- Design dishes that can be executed efficiently during high-volume peak hours.
- Collaborate with bar management on pairings, large events & introduce specials.
- Contribute to the overall guest journey, including pacing of the courses and ambiance.
Kitchen Operations
- Oversee all back-of-house operations, including prep, service and sanitation.
- Manage inventory, ordering, and vendor relationships, with emphasis on local and seasonal sourcing where possible.
Financial Performance
- Maintain tight control over food cost and waste.
- Engineer menu items for strong margins
- Optimize labor scheduling for late-night and weekend heavy business.
QUALIFICATIONS
- Proven experience as an Executive Chef or Sous Chef in upscale, fine dining or chef-driven concept.
- Deep understanding of kitchen efficiency, food costing, waste tracking & kitchen management.
- Strong attention to detail in plating and flavor balance.
- Experience collaborating with cocktail programs or beverage-driven venue.