As the Executive Chef of BSR’s Food Hall that opened this fall you will lead the culinary department with 5 unique outlets and seating for 500+ guests. We are excited to introduce our new venture and are actively looking for a strong culinary leader to take the reins. You will provide guidance and training for the restaurant-level chef teams including but not limited to safety and sanitation, purchasing, vendor relations, new menu roll-out, financial accountability, restaurant level menu execution, and culinary standards. You will lead and facilitate training solutions for chefs and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance. You will ensure integrity of food recipes and that execution is upheld. This is a great opportunity to work in a multi-unit role with a rapidly expanding organization!
Compensation and Benefits Package:
What to Expect from Your Work Experience: