Job Title: Executive Chef

Reports to: Restaurant General Manager

Employment Status: Full-Time, Exempt-Salary

We are looking for a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced. This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork. Advanced interpersonal skills to help navigate complex working relationships and a strategic mindset that allows to plan and develop talent management, training, and safety.

Essential Functions and Duties:

The Executive Chef oversees kitchen operations, developing menus and recipes, managing food inventory and costs, training and supervising kitchen staff, ensuring food safety and quality standards are met, collaborating with other departments within the restaurant, and staying up-to-date with industry trends and innovations.

• Experience in managing high-volume kitchen operations with a focus on quality and efficiency
• Ability to lead and manage a team of chefs, cooks, and kitchen staff, including training, scheduling, and performance management
• Strong communication and collaboration skills to work effectively with other departments, such as front-of-house, bar, and events
• Flexibility and adaptability to handle unexpected situations, including equipment malfunctions and staff shortages
• Creativity and passion for food and culinary trends, with a willingness to experiment and take risks to create unique and memorable dining experiences
• Ability to manage inventory and food costs (28% or less), develop vendor relationships and negotiate contracts to ensure profitability
• Knowledge of food safety regulations and procedures, as well as experience implementing and enforcing them in a fast-paced environment
• Expertise in menu planning and development, including the ability to create dishes that are both innovative and cost-effective
• Work a minimum of 50 hours/per week

Perks & Benefits:

• Competitive Compensation
• Quarterly Bonus Potential
• Paid Time Off
• Insurance - Health, Dental, Vision, Short Term Disability, Long Term Disability, Life, and Pet
• Retirement - 401K + Match
• Dining, Hotel, Fitness, and Retail Discounts
• Wine Education Reimbursement
• Advancement and Community Service Opportunities
• Relocation Reimbursement Opportunities

• Formal culinary training or equivalent experience
• Several years of experience in a high-volume kitchen
• Experience managing a kitchen team
• Ability to work long hours and handle high-pressure situations
• Knowledge of food safety regulations and health codes

Basic Skills:

• Strong leadership and communication skills to manage and train kitchen staff
• Organizational and time management skills to ensure efficient kitchen operations
• Financial management skills to manage inventory, food costs, and budgeting
• Flexibility and adaptability to adjust menus and dishes according to dietary restrictions and customer preferences
• Expertise in food preparation, cooking techniques, and flavor combinations
• Ability to develop unique and innovative dishes

Physical Requirements: 

• Ability to stand for extended periods of time
• Ability to lift and carry up to 50 pounds
• Ability to reach, bend, stoop, and climb stairs
• Manual dexterity in using kitchen equipment and tools
• Ability to work in a hot, noisy, and fast-paced environment

MML Hospitality is an equal opportunity employer and does not discriminate based on race, color, religion, sex, national origin, age, disability, or any other legally protected status. We are committed to creating a diverse and inclusive workplace where everyone is welcome and encouraged to succeed.