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Executive Chef at Lago

Cleveland, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Sep, 26

Salary

85000.0

Posted On

29 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, POS Systems, Inventory Control, BEOs, Team Leadership, Coaching, Staff Development, Continuous Improvement

Industry

Events Services

Description

Description Minimum 3+ years of high-volume culinary management experience Demonstrate an advanced understanding of business operations and financials Manage shifts which include daily decision making, scheduling and planning Create memorable dining experiences by exceeding guest expectations Demonstrate ingredient knowledge and understanding of culinary trends Ensure adherence to recipes, safety practices and sanitation standards in the kitchen Perform calmly and effectively in a high-volume, open kitchen Manage on-the-fly requests with ease and poise Understand POS systems and inventory control systems Familiarity with BEOs Coach, lead and develop culinary team Drive continuous improvement Requirements Chef/Kitchen management: 3 years (Required) Benefits include: Competitive Pay + Bonus Paid Time Off (to support an active life outside of work) Ongoing career development and support Comprehensive management training programs Fun work vibe Culinary School is preferred, but not required. Shift: 10 hour shift 12 hour shift 8 hour shift Day shift Night shift

Responsibilities

Oversee high-volume culinary operations, including shift management, scheduling, and financial oversight. Lead and develop the culinary team while ensuring strict adherence to recipes, safety, and sanitation standards.