Executive Chef and Operations Director
3 weeks ago
The Executive Chef and Operations Director will oversee the back-of-house operations with a strong commitment to delivering exceptional culinary experiences.
This role requires close collaboration with other management team members to ensure seamless integration between front- and back-of-house operations.
Estimate Salary Range:$60,000 - $80,000 per year
About the Job
This is an exciting opportunity for a seasoned professional to join Gecko Hospitality as an Executive Chef and Operations Director. In this role, you will be responsible for managing the day-to-day operations of our kitchen, ensuring that we maintain the highest standards of food quality, presentation, and service.
You will work closely with our Service Manager to develop and implement strategies to drive business growth, improve customer satisfaction, and increase efficiency in our operations.
We are seeking an individual who has a strong background in culinary management, excellent leadership skills, and a passion for delivering exceptional customer experiences.
Key Responsibilities include:
- Managing kitchen operations, including menu planning, inventory control, and supply chain management
- Overseeing staff training and development, ensuring that all team members have the skills and knowledge required to deliver exceptional customer experiences
- Collaborating with the Service Manager to develop and implement strategies to drive business growth and improve customer satisfaction
- Maintaining high standards of food quality, presentation, and service
Benefits:
- Industry-leading compensation package
- Comprehensive medical, dental, and vision insurance
- 401(k) plan with company match
- Short-term and long-term disability insurance
- Life insurance
- Paid vacation time
- Opportunities for career advancement and professional development
Requirements:
- Minimum 3 years of experience as a Kitchen Manager or equivalent position in a high-volume environment
- Proven track record of success in culinary management, including experience with menu planning, inventory control, and staff training
- Excellent leadership and communication skills
- Ability to work collaboratively with other team members to achieve business objectives
- Degree in Culinary Arts or related field
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