Job description

We are currently seeking a motivated, experienced and passionate individual to fill the position of Executive Chef. The ideal candidate will be responsible for planning, preparing and serving meals, as well as running the kitchen on a day-to-day basis. The successful candidate will be accountable for managing kitchen finances, staff management and overseeing daily operations. This is a great opportunity to work at the premier restaurant in town, so the right candidate must have extensive cooking experience, an excellent knowledge of popular food trends and an awareness of the most recent food safety laws.

Responsibilities:

· Experienced banquet chef able to execute plate ups or buffets up to 400 people with minimum staff and equipment.

· Experienced banquet manager able to train banquet managers or captains to execute functions related to all catering sales, this includes banquet servers and housemen

· Experienced inventory management, purchasing for banquets, bar, marketplace, breakfast and employee meals

· Experienced purchaser with strong vendor relationships and clean and clear communication

· Experienced budget manager with monthly PNL meetings, weekly scheduling meetings, weekly leadership meetings

· Attend and facilitate weekly sales meetings with banquet managers and sales staff to execute events up to 500 people per shift

· Experienced hiring manager able to build, train, motivate, recognize and discipline staff up to 20 people

· Experience with minor kitchen issues a must – equipment may need service and communicating clearly with engineering to accomplish goals is paramount.

· Experienced bartender able to craft cocktails, write bar menus, order alcohol inventory, use micros and train bartenders and bar managers for events and restaurant execution

· Experienced with food cost; able to write, update, rollout and train new menu concepts with appropriate food cost guidelines

· Experienced payroll specialist; able to check daily, weekly and biweekly staff and hours and approve for payment

· A strong working knowledge of food/liquor/labor percentages and how to justify or massage them to meet goals

· Organized, clean, terrific communication, patience and solidarity is a MUST

· This is a minimum 50 hour a week position, initially much more as you rebuild your staff.

· Franklin Co level 2 food handlers certification non-negotiable

· TIPS certification recommended, compliant within 90 days

· A working knowledge of Hilton brand standards is recommended

· 50+% of revenue comes from banquets. Daily operational duties when banquets are slow are; cooking for breakfast or the restaurant, organizing and inventorying all smallwares as well as deep cleaning all aspects of FNB.

• Work in a fast-paced kitchen.
• Prepare food to customer specifications.
• Handle volatile and angry customers.
• Work with limited space.

Job Type: Full-time

Pay: $55,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Experience level:

• 10 years

Pay rate:

• Yearly pay

Shift:

• 12 hour shift

Weekly day range:

• Weekend availability

Work setting:

• Bar
• Café
• Casual dining restaurant
• Hotel

Ability to commute/relocate:

• Columbus, OH 43235: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 10 years (Required)
• Management: 5 years (Required)

Work Location: One location

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