Del Frisco's Grille
Executive Chef
This job is now closed
Job Description
- Req#: 35814
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, entertainment, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid time off
- Monthly discretionary bonus potential
- Ensure exceptional guest satisfaction by embodying a 'Do Whatever It Takes' attitude and employing a hands-on, lead-by-example management style
- Oversee and manage all back-of-house staff in a dynamic, high-volume kitchen environment, including continuous training and staff development
- Achieve or exceed budgeted labor and other cost centers through proper planning and execution
- Oversee weekly and monthly inventories, and ordering of food and supplies
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
- At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history; Strong work ethic
- At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in a full-service, high-volume dining establishment
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history; Strong work ethic
- Ensure exceptional guest satisfaction by embodying a 'Do Whatever It Takes' attitude and employing a hands-on, lead-by-example management style
- Oversee and manage all back-of-house staff in a dynamic, high-volume kitchen environment, including continuous training and staff development
- Achieve or exceed budgeted labor and other cost centers through proper planning and execution
- Oversee weekly and monthly inventories, and ordering of food and supplies
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
OverviewBenefits:
Responsibilities
Qualifications
EOE#LI-KJ1
Pay Range
USD $85,000.00 - USD $95,000.00 /Yr.
EOE#LI-KJ1
About the company
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