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Head Chef

2 months ago

Long Beach, California, United States 555 East Full time

At 555 East American Steakhouse, we pride ourselves on nearly four decades of culinary excellence. With our recent renovations and expanded outdoor seating, we are excited to blend modern dining experiences with traditional culinary artistry.

What We Offer for the Culinary Director Role:

  • Competitive Compensation: $105,000 - $125,000 based on experience + performance bonus
  • Paid Time Off and Sick Leave
  • Dining Discounts for you and up to five guests
  • 401k Plan with Employer Match
  • Educational Assistance
  • Comprehensive Medical, Dental, Vision, Life Insurance, and Pet Healthcare Savings Account

As a Culinary Director, you will be expected to uphold high standards, leading the restaurant as a key figure in our leadership team alongside the General Manager. Your expertise in kitchen operations will encompass everything from inventory management to staff development. You will ensure the quality of our offerings, the efficiency of our kitchen systems, and the financial health of our operations.

Joining our team means becoming part of a stable organization with a history of nurturing successful culinary leaders over the past 35 years. You will receive thorough training in financial management, quality control, daily operations, and leadership skills. This role provides a unique opportunity to learn about sophisticated operational systems, manage a product-focused menu, and engage in the creative processes behind innovative restaurant designs.

Your career trajectory is determined by your aspirations, and we are committed to equipping you with the necessary tools to achieve your leadership goals. A successful Culinary Director with us is detail-oriented, maintains high integrity, and engages professionally with both team members and guests while effectively resolving any issues.

Key Responsibilities:

  • Execute opening and closing tasks to ensure daily success.
  • Develop prep lists for kitchen staff.
  • Oversee the preparation of all food items for service.
  • Maintain cleanliness, sanitation, and organization in assigned areas.
  • Identify and address any food quality issues or maintenance needs.
  • Facilitate cross-training and advancement opportunities for kitchen staff.
  • Lead the implementation of menu updates, seasonal offerings, and recipe modifications.
  • Prepare and approve the kitchen staff schedule based on business forecasts and performance metrics.
  • Conduct monthly inventory assessments for the kitchen.
  • Collaborate with management on financial performance and responsibilities.
  • Ensure all food products adhere to company recipe specifications.
  • Inspect and approve dishes prior to serving, assessing quality and presentation.
  • Communicate with management regarding recipe compliance.
  • Develop and execute corrective action plans for kitchen operations.
  • Participate in the recruitment and selection of new kitchen staff.
  • Conduct annual performance evaluations for kitchen personnel.
  • Engage with guests through table visits, addressing complaints and special requests.
  • Lead training sessions for new kitchen staff.
  • Facilitate regular kitchen staff meetings.

Essential Qualifications:

  • Minimum age of 21 years.
  • Four years of experience in kitchen management within a high-volume, full-service restaurant environment.
  • High school diploma or equivalent.
  • Culinary education or training.
  • Ability to analyze financial documents.
  • Proficient in verbal and written English communication.
  • Comprehensive knowledge of cooking techniques required for menu item preparation.
  • Thorough understanding of all menu items, including preparation methods, ingredients, and quality standards.
  • Physical ability to lift up to 40 lbs and carry items up to 120 feet.
  • Capability to reach heights of up to 6 feet.
  • Adept at navigating through narrow aisles and spaces.