The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. The Executive Chef or Kitchen Manager reports to directly to the restaurant Operating Partner or General Manager. Job Responsibilities:Accountable for operational excellence in the kitchen. Delegates tasks and gives direction to all kitchen staff. Conducts interviews with kitchen management and staff candidates. Selection, orientation and continual development of all Sous Chefs and kitchen staff. Prepares work schedule for Sous Chef and kitchen staff. On-going preservation of safety certification requirements for all kitchen staff. Responsible for managing inventory, cost of goods and overall control of financials. Responsible for health inspections. Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff. Ensures proper timing and production for food orders. On-going performance appraisals for Sous Chefs and kitchen staff. Holds kitchen staff accountable for dress code standards. Responsible for maintaining all product quality standards. Responsible for maintaining expected food costs and inventory. Oversees or completes all prep lists and ordering guides. Completes opening and closing checklists. Responsible for maintenance and repairs of kitchen equipment and facility. Responsible for knowing how to work all kitchen stations proficiently. Accountable for providing a clean and safe environment for both Team Members and Guests. Job Requirements:3 years of culinary management experience with experience managing and writing prep lists. Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Experience in managing inventory, cost of goods and overall control of financials. Experience working in a hands-on, fast paced, high volume environment. Experience in managing a team, while identifying and developing employees for future leadership roles. Experience in facilitating and effectively executing training. Strong communication and organizational skills. Must be able to stand and walk for periods of eight to ten hours in length each shift. Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen. Preferences:Bilingual in English and Spanish. Experience working in an upscale scratch kitchen concept. Previous front of house restaurant management experience. Culinary degree or culinary certificate.