The Mainland Kitchen & Pub is currently seeking and Executive Chef to lead our ambitious food and beverage concept. The kitchen at The Mainland Kitchen & Pub services the a la carte restaurant, beer garden, and assist catering department.
The ideal candidate should be someone that can be hands-on in every aspect of culinary operations. Including but not limited to working with our Director of Food and Beverage on:
-Culinary development for all menus and concepts
-All purchasing and costing of all menus and items
-Staffing, scheduling and labor controls
-Cleanliness and all cleaning schedules
-Training, development and coaching
-Kitchen flow and efficiencies
-Creation of banquet menus and packages
-Establishing performance goals, allocating resources and assess policies for Culinary Team
-Coaching and motivate associates to foster ongoing development and help them reach their potential
-Overseeing inventory control and ordering food and supplies for the culinary team. Controlling food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization of recipes and waste control procedures
-Leading inventory counts each period
-Being Responsible for the presentation and quality standards of all food produced
A strong understanding of P&L statements is preferred.
Experience working within budget constraints.
5-7 years’ experience in a similar role is required.
Experience mentoring junior Chefs and Sous Chefs through excellent leadership, organizational and communications skills.
Salary + Bonus + 401(k)