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EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Oct, 26

Salary

75000.0

Posted On

10 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Team Leadership, P&L Management, Budgeting, Labor Projections, Kitchen Management, Food Quality Control, Sanitation Standards

Industry

Restaurants

Description
Description The VIG is seeking a Executive Chef that is dedicated to advancing their culinary skills, leading a team, and providing excellent and exciting food and service in a fast paced environment. Responsibilities: - Oversee all food production including that used for the restaurant and bar, banquet functions, and any catering - Maintain and monitor food and labor budgets and projections - Supervise all Kitchen Team Members as well as continued development of team - Maintain consistent food quality and sanitation standards - Work with the General Manager to meet store goals - Comply with nutrition and sanitation regulations along with safety standards - Maintain a positive and professional approach with Team Members and customers Job Perks: - Salary dependent on experience - Food and Beverage discounts at all Genuine Concepts locations (see below for list) - Fun work environment - Advancement opportunities - Health Benefits (Medical, Dental, Vision) for Full-Time Team Members - Paid Time Off - Paid Sick Time - Quarterly Bonus Payments We are Genuine Concepts! The VIG, Campo, Alpine Pizza, The Little Woody, and the Womack. Genuine Concepts is actively expanding with many growth opportunities coming in the next few months. Requirements Skills Needed: - Proven culinary skills - Ability to lead a team - Knowledge of P&Ls, budgets, projections, labor - 3+ years of Kitchen Management experience - Ability to work 50 hours per week - Must be able to stand for long periods of time - This position will require a Maricopa County Food Handlers Card
Responsibilities
Oversee all food production for the restaurant, bar, banquets, and catering while managing food and labor budgets. Supervise and develop the kitchen team to ensure consistent quality and compliance with safety and sanitation regulations.