OVERVIEW:

Seeking an Executive Chef for an independent, high volume restaurant in downtown Raleigh, NC with a focus on offering elevated shareable plates through exceptional full-service hospitality. This is a critical role in shaping the culinary direction, building a culture of excellence and professionalism, and, most importantly, delivering the absolute best dining experience in Raleigh.

The ideal candidate would be a professional BoH leader that can maintain equal focus on:

• Culinary creativity & innovation
• Leading day-to-day operations
• Leading and mentoring kitchen staff
• Driving financial outcomes

For the right candidate, we are open to relocation.

Requirements:

• Minimum 3 yrs of experience as head/executive chef
• A proven track record of menu development, cost control, and maintaining kitchen hygiene is paramount
• Passionate about putting the guest experience above all
• Ability to work in a collaborative team environment and deliver & receive ongoing feedback
• Knowledge and/or ability to learn federal, state and local laws and regulations in food handling and production.
• May be required to work varying schedules to include nights, weekends, and holidays

• Design new menus, recipes, and plate presentations aligned to Madre identity, quality standards, and targeted food cost targets
• Ongoing refinement of menu and recipes as necessary to reflect food costs and availability
• Hire and train kitchen staff, including cooks, food preparation workers, and dishwashers
• Maintain staffing levels necessary to meet service, operational, and labor cost targets
• Coordinate cooks’ tasks and ensure food quality standards are maintained
• Setting and monitoring performance standards for staff
• Manage food and equipment supplies and corresponding purchase orders
• Implement hygiene policies and continually monitor equipment for cleanliness and function
• Establish controls to minimize food and supply waste
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Occasionally participate in marketing activities, which may include tv appearances, social media content, etc.

Requirements:

• Minimum 3 yrs of experience as head/executive chef
• A proven track record of menu development, cost control, and maintaining kitchen hygiene is paramount
• Passionate about putting the guest experience above all
• Ability to work in a collaborative team environment and deliver & receive ongoing feedback
• Knowledge and/or ability to learn federal, state and local laws and regulations in food handling and production.
• May be required to work varying schedules to include nights, weekends, and holidays.