Executive Kitchen Manager - Chef - $90K + Excellent Bonus 

Exciting venue in looking for an Executive Chef to head up their concept and team in Redmond, WA.

Accountable for the quality, consistency, and production of all menu items. Exhibits culinary talents by personally performing tasks (hands-on) while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and an innovative spirit to drive business results while building a high-performing team.

Responsibilities:

• Responsible for all areas of inventory, preparation, presentation, safety and sanitation.
• Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain quality standards and guest focus at all times.
• Manage performance of direct reports and all staff members; hold others accountable to standards and expectations; provide timely, supportive/corrective coaching as needed.
• Maintain appropriate staffing levels, ensure all training standards are met.
• Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.
• Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness.
• Manages purchasing, production, recipe execution, and inventory systems and processes as required per corporate direction and guidelines.
• Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required.

Requirements

Requirements & Qualifications

• 5 years minimum experience as executive leader in large, high volume, scratch production operation with strong focus on food and beverage program (Italian preferred), hospitality, and achieving financial results. Progressive growth from hands-on, front-line roles to leadership preferred.
• Track record of success with bias for action, high energy level and desire to succeed, mentor and develop a team driven culture.
• 5 years' experience mentoring team members on menu innovation/planning, controlling food cost, controlling labor costs and maintaining safety and sanitation standards.
• Budgeting skills to control costs/spending
• Ability to multitask in high volume, stressful environments while maintaining standards and composure.
• Deep knowledge of the food industry and trends
• Experience in procurement and inventory management
• Incredible time management skills
• Ability to create, R&D, cost and propose new menu items
• Understanding and deep knowledge of safety, sanitation and food handling procedures. Serv-Safe manager certified.
• Strong F&B experience, demonstrably clear verbal and written communication, and computer skills are required.
• Is flexible and willing to meet demands of the operations.

Leadership Requirements:

• Demonstrate sound judgment, decision making, and conflict resolution skills with guests, staff, and peers.
• Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes.
• Demonstrate team building by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles.

Benefits:

• Competitive base salary and quarterly bonus opportunity.
• Company paid Life insurance and Short-Term Disability insurance.
• Medical, Dental and Vision Benefits.
• Relocation assistance if needed.
• Discount Dining

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