Executive Chef at Whim Hospitality

Dripping Springs, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

130000.0

Posted On

04 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Food cost management, Kitchen operations, Staff training, Food safety, Sanitation practices, Team management, Inventory management, Fine dining, Modern American cuisine, Global culinary influences, Performance evaluation, Budgeting, Communication

Industry

Hospitality

Description

Position Title: Executive Chef – Restaurant Operations Department: Culinary Reports To: Director of Food and Beverage Position Summary: The Executive Chef for Tillie’s Restaurant and Folklore Spa Restaurant is a dynamic leader responsible for overseeing all culinary operations across both venues, ensuring the highest standards of food quality, presentation, and service. This role calls for a passionate and innovative culinary professional who can design and execute diverse menus that reflect the restaurant's commitment to modern American cuisine infused with global influences. The Executive Chef will lead the kitchen teams, manage food costs, and maintain a safe and efficient kitchen environment while delivering exceptional dining experiences to our guests. Key Responsibilities: Culinary Leadership: Develop and design seasonal menus that showcase creative and high-quality dishes, incorporating fresh, local ingredients suited to both dining experiences. Lead, mentor, and inspire the kitchen teams at both venues, fostering a positive and collaborative work environment. Ensure all dishes are prepared to the highest standards of quality, taste, and presentation. Operational Management: Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency and efficiency in all menu items. Manage food inventory, ordering, and storage to maintain optimal stock levels while minimizing waste and controlling costs. Implement and maintain food safety standards and sanitation practices in compliance with health regulations. Staff Training and Development: Train and develop kitchen staff, providing ongoing education on cooking techniques, food safety, and menu items across both restaurants. Conduct regular performance evaluations and provide constructive feedback to team members. Collaboration and Communication: Work closely with front-of-house staff to ensure smooth service and effective communication during peak hours. Collaborate with the management team to plan special events and private dining experiences (excluding banquets). Financial Management: Monitor food costs and labor budgets, making adjustments as necessary to achieve financial goals. Analyze and control food and labor costs to maximize profitability while maintaining quality standards. Guest Interaction: Engage with guests to gather feedback and enhance their dining experience, addressing any concerns or special requests. Participate in promotional events, tastings, and marketing initiatives to showcase culinary offerings and build relationships with guests. Qualifications: Proven experience as an Executive Chef or in a similar culinary leadership role, preferably in fine dining or upscale restaurant settings. Strong culinary skills and knowledge of various cooking techniques and cuisines. Excellent leadership and team management skills, with the ability to inspire and motivate diverse kitchen teams. Strong organizational and multitasking abilities, with a keen attention to detail. Knowledge of food safety regulations and best practices in kitchen operations. Culinary degree or equivalent experience is preferred. What We Offer: At Whim Hospitality, we provide a dynamic and supportive work environment, competitive compensation, comprehensive benefits, and opportunities for professional growth and development. Join our talented team dedicated to delivering exceptional guest experiences across both dining venues.

Responsibilities

The Executive Chef oversees all culinary operations across two venues, focusing on menu design, food quality, and team leadership. They are responsible for managing food costs, maintaining safety standards, and ensuring an exceptional dining experience for guests.