Three Oaks Hospitality
Executive Chef - Three Oaks Hospitality
Three Oaks Hospitality’s collection of community-driven restaurants and bars includes Steelbach, Ciro’s, M.Bird, Stones Throw, BAR AW, Butcher n’ Barbeque, Sesame, Jekyll and Kipos. With over 500+ employees and an ever-growing collection of concepts, Three Oaks Hospitality continues to expand its portfolio with our mission in mind: to create memorable moments within our spaces, inspired by creativity and encouraged curiosity.
Responsibilities
Manage kitchen staff, resolving issues swiftly and ensuring a cooperative relationship with team members.
Hire and train restaurant staff; assist in scheduling and conduct timely performance evaluations.
Handle discipline of employees in accordance with restaurant policy.
Develop a compelling culinary vision aligned with the restaurant’s brand and target audience.
Create innovative and diverse menus that reflect current food trends.
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control.
Train, mentor, and lead a team of chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative environment.
Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations.
Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques.
Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste.
Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs.
Stay updated with market trends and industry advancements, sharing knowledge and implementing best practices.
Required Skills & Abilities
Excellent record of kitchen management.
Ability to spot and resolve problems efficiently.
Capable of delegating multiple tasks.
Strong communication and leadership skills.
Keep up with cooking trends and best practices.
Working knowledge of computer programs such as MS Office, restaurant management software, and POS systems.
Education & Experience
BS degree in Culinary Science or related certificate.
Minimum of 3 years of experience as Head Chef or a similar role.
Valid Food Manager Certificate.
Physical Requirements
Ability to traverse all parts of the restaurant quickly.
Prolonged periods sitting at a desk and working on a computer.
Must be able to lift 25 pounds at times.
Benefits
Generous paid time off.
Medical, dental, vision, life insurance.
401(k) with company match.
Employee discount.
Referral program.
Flexible schedule.
Paid training.
Free parking.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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Responsibilities
Manage kitchen staff, resolving issues swiftly and ensuring a cooperative relationship with team members.
Hire and train restaurant staff; assist in scheduling and conduct timely performance evaluations.
Handle discipline of employees in accordance with restaurant policy.
Develop a compelling culinary vision aligned with the restaurant’s brand and target audience.
Create innovative and diverse menus that reflect current food trends.
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control.
Train, mentor, and lead a team of chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative environment.
Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations.
Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques.
Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste.
Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs.
Stay updated with market trends and industry advancements, sharing knowledge and implementing best practices.
Required Skills & Abilities
Excellent record of kitchen management.
Ability to spot and resolve problems efficiently.
Capable of delegating multiple tasks.
Strong communication and leadership skills.
Keep up with cooking trends and best practices.
Working knowledge of computer programs such as MS Office, restaurant management software, and POS systems.
Education & Experience
BS degree in Culinary Science or related certificate.
Minimum of 3 years of experience as Head Chef or a similar role.
Valid Food Manager Certificate.
Physical Requirements
Ability to traverse all parts of the restaurant quickly.
Prolonged periods sitting at a desk and working on a computer.
Must be able to lift 25 pounds at times.
Benefits
Generous paid time off.
Medical, dental, vision, life insurance.
401(k) with company match.
Employee discount.
Referral program.
Flexible schedule.
Paid training.
Free parking.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr