Benefits:

Health Insurance reimbursement

Phone allowance

401(k)

MUST HAVE OPEN AVAILABILITY

Job Overview: As the Executive Chef at Project BBQ, you will be part of all kitchen operations, crafting mouthwatering BBQ-inspired menus for events of all sizes. You will work closely with Operations Management/Owner team, event coordinators, front of house and back of house team to ensure every event is a culinary success.

Responsibilities

Lead and manage the kitchen team to ensure timely and high-quality food production for all restaurants and events.

Oversee menu planning, ensuring menus meet client specifications while maintaining cost efficiency and food quality standards.

Supervise food preparation, cooking, plating, and presentation to uphold the establishment’s reputation for dining.

Manage, complete, and record inventory of all food and products on a daily. Including ordering, stock rotation, and minimizing waste to optimize kitchen operations.

Ensure compliance with food safety regulations and maintain a clean, organized kitchen and storage environment.

Being able to communicate and coordinate with event planners and service staff to ensure seamless execution of kitchen services.

Train and mentor side by side kitchen staff on culinary techniques, safety procedures, hospitality and SNHD standards.

Oversee dietary accommodations and special menu requests in accordance with guest needs.

Monitor shift management to ensure smooth operational flow during large events or peak times.

Maintain effective communication across all departments to support overall restaurant goals. Including daily coordination with vendors for food items and such. Facilities maintenance to outside vendor maintenance to keep all equipment and operations running efficiently.

Executive Chef MUST BE ABLE TO COMPLETE ALL TASK ASSIGNED BY Operations manager and/or ownership accurately and WITHIN ESTABLISHED DEADLINES.

Create and manage weekly schedules for Back of House team ensuring efficient and effective use of labor.

Requirements

Proven experience with a strong background in high volume, food driven production in a restaurant setting and/or catering service with spectacular presentation of food.

Strong leadership skills and experience managing kitchen teams.

Solid knowledge of food safety regulations and best practices.

Culinary banquet catering/event experience.

Expertise in cuisines, with an understanding of various grilling, smoking, and flavor techniques

Extensive culinary experience including menu planning, food presentation skills, fine dining, being elevated to passed hors devours and catering events when needed.

Organizational skills with the ability to manage multiple events and Back of House team simultaneously.

Demonstrated leadership abilities with team management and staff development skills.

Knowledge of inventory management, food safety standards, and kitchen operations management.

Experience in restaurant management and hospitality industry role is a must.

Ability to work well under pressure and meet tight timelines.

Strong communication skills and a collaborative attitude, working well with both kitchen and front-of-house teams, Operations manager/owners.

Flexibility to work DAYS, NIGHTS, , EVERY WEEKEND, and holidays. MINIMUM + 50 hours a week

Familiarity with dietary restrictions, catering logistics, and event coordination is preferred. This role offers an opportunity for a dedicated culinary professional to lead a talented team in delivering memorable dining experiences for our guests while advancing their career within a prestigious hospitality setting.