Executive Chef / Culinary Director

Harry's Hospitality Group•Wilmington, NC

59d•$85,000 - $110,000

About The Position

The Executive Chef / Culinary Director is responsible for the overarching culinary operations and initiatives to support multiple restaurant and ballroom locations. This position will lead and directly oversee all aspects of Harry’s Hospitality Group’s culinary planning and service to ensure the highest levels that maximizes profits through outstanding guest experiences. This is an operational position that will oversee the culinary program at multiple locations. Duties include menu planning and costs, preparation and presentation of food that implements effective controls of food and labor costs that results in achieving the required results of the business. Drives adherence to quality and safety standards. This role is also expected to represent HHG thru community engagement.

Requirements

Education Degree from post-secondary culinary school/program.
Executive Chef, Culinary Director and/or F&B Director experience preferred.
Progressive culinary leadership experience, preferably in a chef-driven, a la carte and banquet setting.
Experience overseeing high-volume multi-unit operations.
Strong leadership and inter-department collaboration skills that motivates teams and creates a culture of engagement.
Experience designing, developing and maintaining standardized recipes.
Effective budgeting and financial experience.
Knowledge, effective implementation of and adherence to health codes and food safety.
Exceptional ability to multi-task.
Proven ability to conceptualize and execute initiatives in agreed upon time periods.
Ability to thrive in a fast-paced environment.
Strong attention to detail.
Excellent written and communication skills.
Must be able to speak clearly and listen attentively to employees, dining room staff and guests.
Must be able to stand and exert well-paced mobility for periods up to eight hours in length.
Must have the ability to lift up to 50 pounds in weight.
Must have a valid driver’s license and reliable transportation to travel between all locations on a daily/weekly basis.
Availability must include days, nights, weekends and holidays.

Responsibilities

oversee the culinary program at multiple locations
menu planning and costs
preparation and presentation of food that implements effective controls of food and labor costs that results in achieving the required results of the business
Drives adherence to quality and safety standards
represent HHG thru community engagement