Executive Chef

BrickTop's is seeking an experienced and innovative Executive Chef to lead culinary operations, oversee kitchen management, and maintain exceptional food quality and presentation. The ideal candidate will have strong leadership skills, extensive culinary knowledge, and the ability to develop menus, manage kitchen teams, control food costs, and deliver a consistently high-quality dining experience while supporting the restaurant's operational goals.

Key Responsibilities

• Oversee all kitchen operations and ensure efficient food production.
• Lead, supervise, and develop chefs, cooks, and kitchen support staff.
• Create and refine menus, recipes, and seasonal food offerings.
• Maintain consistent standards for food quality, flavor, and presentation.
• Establish kitchen procedures and ensure recipes are followed accurately.
• Coordinate food preparation and service with restaurant management.
• Recruit, train, schedule, and evaluate kitchen employees.
• Monitor food inventory and maintain appropriate stock levels.
• Manage food purchasing and maintain relationships with suppliers.
• Control food costs, portion sizes, and unnecessary waste.
• Develop budgets and monitor kitchen operating expenses.
• Ensure compliance with food safety, sanitation, and health regulations.
• Monitor food storage, labeling, and temperature-control procedures.
• Inspect kitchen equipment and coordinate maintenance when necessary.
• Accommodate dietary requirements and food allergies appropriately.
• Maintain a clean, organized, and safe kitchen environment.
• Monitor kitchen performance and implement operational improvements.
• Collaborate with front-of-house management to improve guest satisfaction.
• Review customer feedback and identify opportunities to enhance menu quality.
• Maintain high standards of professionalism, teamwork, and accountability.

Qualifications & Skills

• Extensive experience in professional kitchens, including senior culinary leadership.
• Previous Executive Chef or Head Chef experience preferred.
• Strong culinary expertise and knowledge of diverse cooking techniques.
• Experience with menu development, recipe costing, and food presentation.
• Proven ability to lead, train, and motivate kitchen teams.
• Knowledge of inventory management, purchasing, and supplier coordination.
• Understanding of budgeting, food costs, and waste control.
• Strong knowledge of food safety and sanitation standards.
• Excellent organizational and time-management skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Strong communication and decision-making abilities.
• Attention to detail and commitment to culinary excellence.
• Ability to maintain quality and consistency during peak service periods.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer

• Competitive compensation based on experience.
• Opportunities for professional growth and career advancement.
• A collaborative and professional culinary environment.
• Potential employee benefits and performance incentives, depending on company policy.
• Opportunities to influence menu development, kitchen standards, and culinary innovation.

Pay: $22.00 - $27.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k)
• 401(k) matching
• 403(b)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Work Location: In person