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Morton's The Steakhouse is seeking a highly skilled and experienced Executive Chef to lead our culinary team. As a key member of our management team, you will be responsible for ensuring exceptional guest satisfaction and driving business growth through innovative menu development and exceptional service.
Key Responsibilities- Guest Satisfaction: Foster a culture of excellence in guest satisfaction by embodying a 'Do Whatever It Takes' attitude and leading by example.
- Culinary Leadership: Manage and develop a high-performing team of back-of-house staff, providing ongoing training, coaching, and feedback to ensure seamless kitchen operations.
- Cost Management: Achieve or exceed budgeted labor and cost centers through effective planning, execution, and inventory management.
- Inventory and Supply Chain: Oversee weekly and monthly inventory management, ensuring accurate ordering and minimizing waste.
- Sanitation and Safety: Maintain a clean and organized work environment, adhering to all OSHA regulations and ensuring a safe working environment for all staff.
- Culinary Experience: At least 5 years of culinary management experience, with a minimum of 2 years as an Executive Chef in an upscale fine dining establishment.
- Operational Knowledge: Strong understanding of back-of-house operations, including staff supervision, inventory control, food and labor cost management, and product quality.
- Leadership Skills: Excellent communication, leadership, and conflict resolution skills, with a proven track record of driving team performance and growth.
- Work History: Stable and progressive work history, with a strong work ethic and commitment to excellence.
- Competitive Compensation: A competitive salary range of $85,000 to $90,000 per year.
- Benefits: A comprehensive benefits package, including health, dental, and vision insurance, as well as a 401(k) plan and paid time off.