Executive Chef/GM [TG21]

Our Executive Chefs are responsible for managing the daily operations of our restaurants by providing hands-on leadership and direction to team members, managers, and ensuring an excellent guest experience that exceeds expectations. Executive Chefs at Tender Greens must have a passion for food, strong knowledge of restaurant operations and finances, high standards of sanitation and safety, and the drive to grow and develop personally while developing those around you.

As an Executive Chef, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

• Guiding team members by exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
• Managing team member relations issues by coaching, mentoring and partnering with People Services
• Ensuring team members and managers adhere to established policies and procedures
• Completing management and line cook performance evaluations
• Following up on and resolving guest complaints
• Demonstrating to Sous Chef, Prep Cooks and Line Cooks how to properly prepare, portion, garnish and store food items
• Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members
• Ensuring product quality, freshness and presentation always meet Tender Greens standards
• Creating daily Specials per standard
• Planning and directing food preparation and coordinating with Sous Chef on food production schedules
• Supervising the opening and closing of the restaurant
• Creating and posting back of house team member schedules using our scheduling platform
• Ensuring completion of bi-weekly payroll template and reviewing payroll register
• Ensuring proper ethical and legal handling of team member onboarding and offboarding
• Ensuring timely follow up and training following third-party food safety audits
• Ordering of grocery, and meat products
• Verifying and uploading food and beverage inventory
• Ensuring completion of line checks and checklists
• Complete daily time edits
• Overseeing day-to-day operations and finances, reviewing financial reports and taking appropriate actions with the goal of improving the restaurant’s financial performance
• Preparing financial projections and store action plans for Regional Manager approval
• Partnering with Regional Manager and Restaurant Manager to develop the restaurant’s annual operating budget
• Managing operational costs against the restaurant budget
• Controlling operating costs
• Performing other related duties as needed

nQualification Requirements for this position are:

• Bachelors/ Associates Degree in Hospitality, Restaurant Management, or Culinary or equivalent education and work experience; preferably in a high-volume restaurant
• Must have a minimum of 3-5 years’ experience in a restaurant management role; preferably in a full-service restaurant concept
• Demonstrated leadership skills, including coaching, directing and motivating a team
• Strong culinary technique with commitment to continued culinary development
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality and guest satisfaction
• Extremely proficient in MS Office, Google Docs and Aloha Point of Sale
• Excellent written and verbal communication with a positive and outgoing personality
• Customer service focused and solution oriented
• Capable of delegating multiple tasks
• Must enjoy and be able to succeed in a fast-paced and high stress work environment
• Ability to work a flexible schedule based on restaurant needs
• Ongoing current Food Safety Manager certification

nPhysical, cognitive, social and environmental requirements include:
• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required
• Some repetitive motion and force required
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a stationary, seated position as needed (not all at one time)
• Must be able to work in a hot kitchen environment
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
Note: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Hours: Will vary, must be available to occasionally work nights & weekends
EEO/AA employer M/F/D/V