What are the responsibilities and job description for the Executive Chef - Stockyards Tavern and Chophouse position at Morrissey Hospitality?
Stockyards Tavern and Chophouse is seeking an Executive Chef with strong culinary leadership, a calm presence under pressure, and a passion for high-volume, high-quality food production. This role excels in leading daily kitchen operations, ensuring food safety and consistency, and leading a diverse culinary team.
The ideal candidate is a thoughtful leader who understands the pace and precision required for restaurant operations and private dining events. They are confident in managing prep and catering production, while maintaining a positive, collaborative kitchen culture. This is an opportunity to contribute to one of Morrissey’s own restaurants and guide a team that delivers quality and consistency for hundreds of guests each week.
This position directs and leads the culinary department with primary responsibility for managing the culinary team, ensuring food safety, quality, and consistency; developing and executing the strategic direction for the culinary department, and overseeing workflow.
Essential Duties And Responsibilities
The ideal candidate is a thoughtful leader who understands the pace and precision required for restaurant operations and private dining events. They are confident in managing prep and catering production, while maintaining a positive, collaborative kitchen culture. This is an opportunity to contribute to one of Morrissey’s own restaurants and guide a team that delivers quality and consistency for hundreds of guests each week.
This position directs and leads the culinary department with primary responsibility for managing the culinary team, ensuring food safety, quality, and consistency; developing and executing the strategic direction for the culinary department, and overseeing workflow.
Essential Duties And Responsibilities
- Provides leadership and oversight to the culinary department to ensure economical and timely food production.
- Develops, sets, and executes the strategic direction for the Culinary Department in cooperation with the General Manager, including menus.
- Assists the General Manager in preparing the departmental annual budget and capital plan and monitors budget to ensure efficient operations and maximum profits.
- Cooks, prepares and/or directs staff on the preparation process per approved recipes and procedures.
- Expedites service and oversees the flow of orders.
- Responsible for purchasing and receiving food, paper and cleaning supplies, china, glassware, flatware, and equipment.
- Recruits, hires, onboards, trains, and monitors all culinary employees.
- Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.
- Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.
- Completes all other duties as assigned.
Salary : $71,000 - $85,200