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Executive Chef

2 months ago

Nashville Tennessee, United States Riot Hospitality Group Full time
About the Role

Riot Hospitality Group is seeking a highly skilled and experienced Kitchen Manager to join our team in Nashville, TN.

Key Responsibilities
  • Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure efficient and timely service.
  • Maintain high standards of food quality, presentation, and taste by regularly inspecting dishes, monitoring portion sizes, and implementing recipe consistency.
  • Manage inventory levels, order supplies, and maintain appropriate stock levels to ensure uninterrupted kitchen operations.
  • Train, mentor, and motivate kitchen staff, ensuring they adhere to food safety and sanitation standards, as well as follow recipes and cooking procedures accurately.
  • Schedule and assign shifts for kitchen personnel, balancing workload and optimizing labor efficiency.
  • Oversee the cleaning and maintenance and preventative maintenance of kitchen equipment, ensuring proper functioning and timely repairs or replacements.
  • Ensure required maintenance is conducted timely, in accordance with local regulations.
  • Monitor and control food costs by minimizing waste, implementing portion control measures, and conducting regular inventory audits.
  • Manage controllable costs pertaining to labor, scheduling, and ordering.
  • Enforce strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices.
  • Respond promptly and effectively to customer concerns or complaints regarding food quality, portion sizes, or service.
  • Adhere to all brand policies, procedures, and recipes.
  • Work as a team player and actively contributes to the success of the restaurant experience.
Requirements
  • High School Diploma or equivalent; Culinary School preferred.
  • 4 years of experience as a Kitchen Manager / Executive Chef in a fast-paced, restaurant setting.
  • Strong knowledge of food safety and sanitation regulations.
  • Proven track record of managing kitchen operations, leading a team, and motivating kitchen staff.
  • Excellent culinary skills and a passion for creating high-quality dishes and maintaining high standards.
  • Ability to effectively communicate and work collaboratively with front of house staff, management, suppliers, corporate staff, and Culinary Director.
  • Strong leadership and interpersonal skills to effectively manage and motivate a diverse kitchen team.
  • Excellent organizational abilities, with the ability to multitask and prioritize tasks effectively.
  • Ability to thrive in a fast-paced environment and handle pressure with a positive attitude.
  • Proficiency in using kitchen equipment and following cooking techniques.
  • Must be fluent in English language – bilingual preferred (Spanish).
  • Must have reliable transportation.
  • Current Food Manager certification.