POSITION IS BASED IN DALLAS RELOCATION ASSISTANCE PROVIDED

Job Summary

As the Corporate Executive Chef, you will lead culinary training and execution within our locations to meet and exceed guest experience, operating, and financial goals. You will be a culinary standards leader, coach, and mentor and are critical to the consistent improvement of our culinary team. Key activities include:

Culinary Training: Coaching and teaching location level chefs to achieve our culinary standards, signature programs and develop an evolving pipeline of new talent for growth

Culinary Standards: Ensuring that all operational standards are communicated, understood, and met in existing locations through training, site visits, and partnership with the on-site management team, Director of Operations, and Corporate Leadership team.

Menu Development: Leads menu development, product selection, and training of the organization culinary standards of scratch cooking resulting in well-trained, inspired teams.

Innovation Engine: Working with collaborative resources to capture, leverage, and create a culinary, menu, and service innovation.

Essential Functions

Leadership: Ensures culinary production appropriately connects to the organization's culinary standards. Ensures proper culinary standards and techniques to prepare food items, including production, presentation, and service standards. Trains and manage culinary team to use best practice food production techniques. Coaches' employees by creating a shared understanding about what needs to be achieved and how to achieve it.
Full compliance with operational fundamentals: Managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems, ensure only authorized suppliers are used. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensure proper equipment operation and maintenance.
Compliance: Ensure compliance with food management, occupational and environmental safety policies in all culinary and kitchen operations. Comply with and train employees of all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour.

Additional Responsibilities Include

Ensuring communication and understanding of organization standards and completing assessments on-site visits
Ensure quality, consistency, and adherence to standards in Food Management, Safety & Sanitation
Select and develop recipes to establish presentation and implementation techniques, quality standards, and food cost targets for promotional menus.
Participate in special events / new sales and retention presentations to include culinary instruction, event-appropriate innovation, logistics, etc.
Support exciting business with trouble-shooting and correction of kitchen, operational standards, and food presentation issues.
Maintain and update organization Culinary standards as needed

Qualifications

Previous experience with a high quality and service organization in a culinary leadership role with financial accountability and leading a team is required
Experience working within a multi-unit, multi-concepts restaurant group
Must have the ability to coach others without formal authority
Associate or Bachelors' degree is preferred but not required with appropriate experience.
ACF Membership and Certification preferred
Must have a minimum of two-year culinary certificates from an accredited school or have related experience such as an apprenticeship.
Minimum 7-10 years kitchen experience, four years within an Executive chef role.
Experience within a high-volume environment
Prior experience training and leading the implementation of dining programs
Excellent presentation and culinary skills
Proven ability to coach and teach within the kitchen
Serve Safe Certified

50 Eggs Hospitality Group

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Corporate Executive Chef