Job description

The era of a stuffy steakhouse has now evolved into something magical.
From the founders of award-winning Agave & Rye, who have been cited with acclimates such as “Top 5 Hottest Brands 2021” from National food industry media NRN, as well as “Top 20 NEXT-GEN Brands 2021” from National food industry media FSR, we are excited to present to you:

S.O.B: Son of a Butcher.

S.O.B offers everything desirable in a top steakhouse, without the white tablecloths, pretentious service, and boring atmosphere. The steakhouse has something for everyone, including USDA Prime cuts, Wagyu, Caviar, Shaved Truffles, and Gold Leaf options, plus Fresh Seafood, Scratch Pasta, and memorable desserts. Our service focuses on true hospitality with the mission to leave our guests wanting for nothing. With every detail, design, and inspiration revolving around our Core Values, our guests will enjoy a fun, elevated environment, innovative menu, craft cocktails, and simply a damn good time. We are excited to announce our first brick-and-mortar location within the doors of our new event center, Shindig Park, in Liberty Center.

Job Summary

The Executive Chef will plan, develop and direct (train) all culinary operations at their location. They will maintain high standards of food quality, presentation, health and safety, ensure the efficient and profitable business performance of our kitchens and the optimal utilization of team members and resources to optimize the overall guest experience to Epic.

Responsibilities

• Train, coach and develop employees and team leaders.
• Delegate tasks to the team and provide follow-up.
• Attend culinary leadership meetings.
• Hold team accountable for their performance; provide coaching and counseling as needed.
• Ensure the team provides fast, friendly, and accurate service.
• Ensure product quality, restaurant cleanliness, maintenance, and security standards are met.
• Ensure appropriate inventory.
• Prepare meals and food to meet the specifications of guests in a timely manner.
• Take charge of kitchen opening, closing and other side duties.

Qualifications

• 2+ years as an Executive Chef.
• Open and weekend availability.
• Extensive culinary knowledge.
• Excellent communication skills to connect effectively with members and co-workers.
• Possess a positive attitude and ethics which support our values culture.
• Strong time-managements skills; ability to multi-task, prioritize and organize.

Bilingual Spanish/English is preferred!

Job Types: Full-time, Part-time

Pay: $80,000.00 - $115,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 10 years
• 11+ years
• 2 years
• 3 years
• 4 years
• 5 years
• 6 years
• 7 years
• 8 years
• 9 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 12 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Work Location: One location

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