Executive Chef - New Venue Opening Central Florida

Minimum 8 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred

Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required

Demonstrated financial acumen with P&L statements, and labor models is required

Must be organized, self-motivated, and proactive with strong attention to detail

Proficient with computers (Microsoft Products), POS, and technology

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE:

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

Ability to write, read, and verbally communicate

Must be able to move quickly

Must be able to push and lift up to 75 lbs. with or without assistance

Must be able to stand for extended periods of time

Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume

Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment

Exposure to hot kitchen elements or cleaning materials

Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment

May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required

Maintain a professional, neat, and well-groomed appearance adhering to Company standards

Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Ability to maintain confidentiality

Ability to handle a fast-paced, busy, and somewhat stressful environment