The Executive Chef is a fundamental part of the management team and is responsible for maximizing profits and controlling many factors such as product costs, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, staff development, safety, sanitation practices/systems and productivity. The EC manages all kitchen operations and kitchen staff development. The EC's main priority is to achieve optimal product, people and financial results, including developing others to support this priority.
? One (1) year minimum of high volume venue experience. Prior Alamo Drafthouse experience will be considered in lieu of venue experience.
? ServSafe Certification, local Heath Cards (as required) and TABC Certification are required.
? Must be positive, fun, coachable and open minded.
? Strong verbal and written communication skills.
? High guest satisfaction expectations and focus.
? Resourceful problem-solving skills.
? Consistently maintain high performance standards.
? Expected work week of 45 hours minimum; higher volume seasons and heavier work weeks are expected.
? Basic computer knowledge (Microsoft Office) and office skills required. Posting ID: 3734489995
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