Benefits

Pulled from the full job description

Full job description

Position Overview:

The Chef at Crush Yard is responsible for overseeing all kitchen operations, ensuring an exceptional dining experience that complements the fun and energetic atmosphere of our venue. This role includes executing our innovative menus, managing kitchen staff, maintaining high culinary standards, and ensuring that the kitchen operates in an efficient, safe, and profitable manner. The Executive Chef will balance creativity with quality, providing dishes that excite customers while integrating the casual, active, and social vibe of the venue.

Key Responsibilities:

• Menu Execution:
• Implement Crush Yard’s corporate menu that caters to a variety of guests, from casual players to more serious foodies.
• Incorporate fresh, seasonal, and locally sourced ingredients, with a focus on healthy, flavorful options that complement the active lifestyle of Pickleball.
• Develop daily specialty dishes or food themes that tie into the overall "eatertainment" experience approved by the SVP of Food & Beverage Operations/Corporate Executive Chef (e.g., themed food nights, specials).
• Adjust menu offerings based on customer feedback, market trends, and seasonal availability per the SVP of Food & Beverage Operations/ Corporate Executive Chef.
• Kitchen Management:
• Lead the kitchen team in food preparation, ensuring quality, presentation, and consistency for every dish following company procedures established to represent the Crush Yard brand at every location consistently.
• Maintain a clean and organized kitchen environment following health and safety standards.
• Manage inventory, ensuring proper stock levels and minimizing food waste.
• Work with vendors to secure the best pricing and quality on ingredients and supplies.
• Team Leadership:
• Hire, train, and mentor all kitchen staff, promoting a culture of teamwork, efficiency, and continuous improvement.
• Schedule kitchen staff to meet operational demands, ensuring proper coverage during peak hours.
• Conduct performance reviews and offer ongoing coaching to enhance staff performance.
• Operational Efficiency:
• Collaborate with SVP of Food and Beverage Operations on kitchen budgets, forecasting costs, and controlling expenses without compromising quality.
• Monitor food costs, portion control, and waste to ensure profitability.
• Ensure that all equipment is properly maintained and work with maintenance when repairs or replacements are necessary.
• Customer Experience:
• Work closely with front-of-house staff to ensure seamless service and delivery of meals, fostering excellent communication between the kitchen and service team.
• Address customer complaints and feedback professionally, making adjustments as necessary to improve the dining experience.
• Health & Safety Compliance:
• Ensure all health, safety, and sanitation guidelines are strictly adhered to, including all local, state, and federal regulations.
• Oversee the proper handling, storage, and labeling of food.
• Conduct regular training sessions on safety and sanitation for the kitchen team.

Qualifications:

• Experience: Minimum of 5 years of experience in a high-volume restaurant, with at least 3 years in a leadership or executive chef role. Experience in a hospitality-driven or entertainment venue is a plus.
• Education: Culinary degree or equivalent work experience.
• Skills:
• Strong leadership, management, and organizational skills.
• Ability to execute innovative and appealing menus tailored to an active, social environment.
• Proficient in cost control, inventory management, and vendor relations.
• Excellent communication skills, both with kitchen staff and front-of-house teams.
• Deep understanding of food safety and sanitation regulations.

Work Environment:

This is a dynamic, fast-paced environment with a focus on fun and entertainment. The Executive Chef will be working in a kitchen with high energy, surrounded by a variety of guests engaging in activities such as Pickleball, live events, and social gatherings. Flexibility in schedule, including evenings, weekends, and holidays, is required.

Compensation:

• Competitive salary based on experience.
• Benefits package, including health insurance, vacation, and professional development opportunities.
• Performance-based bonuses.

Job Type: Full-time

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience:

• Leadership: 1 year (Preferred)
• Restaurant: 1 year (Preferred)
• Management: 1 year (Preferred)

Ability to Relocate:

• Mount Pleasant, SC 29466: Relocate before starting work (Preferred)

Work Location: In person