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Executive Chef at Landry's, LLC.
Fort Worth, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

0.0

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Conflict Resolution, Leadership, Communication, OSHA Compliance, Fine Dining Operations, Budget Planning

Industry

Hospitality

Description
Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-JK1 Pay Range USD $85,000.00 - USD $95,000.00 /Yr.
Responsibilities
Manage all back-of-house staff in an upscale fine dining kitchen, focusing on training, development, and guest satisfaction. Oversee financial performance through labor cost control, inventory management, and adherence to OSHA sanitation regulations.