EXECUTIVE CHEF

Easy Tiger, one of Austin’s most beloved brands, is currently seeking an Executive Chef to join our team!

Our mission is to help our guests “Slow Down, Stay Awhile” by curating a dine in, take-out and delivery experience that brings people together around the table to break bread and enjoy Easy Tiger wherever they are and however they wish.

Our menu highlights our artisanal breads and pastries, baked fresh daily paired with a menu that speaks to comfort, seasonal & delicious. We also feature a full bar that includes an impressive selection of craft beers, curated wines and cocktails - all meant to be enjoyed in our expansive outdoor patios!

We are looking for a team member that is hardworking, unique, brings a warm, personal, and thoughtful approach to hospitality and finds joy in actively serving their team and guests. We have a high standard for our product and service and expect our team to constantly raise the bar and be proud of the Easy Tiger brand and wear it as a badge of honor.

The Executive Chef position is responsible to oversee and monitor all back of house (BOH) operations, ordering and systems for the restaurant; develop menu items in partnership with the Ownership Team and Director of Restaurants; and ensures effective BOH training programs in collaboration with the designated trainer and KMs.

REPORTS TO: Director of Restaurants

SALARY / GRADE LEVEL: Salaried / Exempt

JOB RESPONSIBILITIES / DUTIES:

Oversee and ensure effective and efficient BOH operations including but not limited to monitoring and ensuring consistent purchasing standards and inventory, and tracking and controlling food costs
Provide guidance and leadership to hourly and management teams while fostering the Easy Tiger Core Values.
Research, develop and execute seasonal menus and new menu items
Lead periodic negotiations with food and kitchen supply and services vendors to ensure high quality at reasonable prices
Ensure effective BOH training in collaboration with trainers and managers but not limited to executing training, monitoring effectiveness, and implementing improvements
Conduct quarterly in-restaurant audits of BOH standard operating procedures and systems (for example, inventory sheets, purchase orders, daily labor sheets, etc.)
Partner with designated managers and GM’s to purchase and order food product and supplies for the restaurant including daily product order
Partner with GM and designated managers to regularly review and maintain recipe books
Create new and maintain existing recipe costing in partnership with GM and designated BOH Management.
Evaluate restaurants’ culinary feedback from Reviews with GMs and BOH Managers and follow up with GMs, and management teams
Ensure proper food storage and food quality standards including consistency and presentation
Ensure repair and maintenance needs of kitchen equipment are met and/or communicated to designated manager
Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities
Schedule, conduct and document BOH Manager performance reviews in partnership with GM and/or Director of Restaurants
Partner with GMs, designated managers and chefs to interview, hire, onboard, train, supervise and develop BOH team
Assist GMs, designated managers and chefs to monitor, address and document individual BOH employee performance through recognition, coaching and when necessary, disciplinary action up to and including employment termination
Assist with or perform the following tasks if needed: pre-shift line check to ensure quality of all items; meeting with appropriate GMs, designated managers and Kms to coordinate and ensure production standards; and review kitchen personnel needs and issues
Contribute to shift meetings when needed
Participate in all new restaurant openings and closings as needed

ESSENTIAL REQUIREMENTS:

3-5 years minimum as a high-volume Chef with extensive knowledge of kitchen and food operations
Current Food Manager Certification and TABC Certification
Proven leadership and motivational skills
Displays a professional appearance and is a positive role model
Strong verbal and written communication skills
Passion for the highest quality food standards and food safety practices
Effective problem-solving skills
Self-motivated, driven, and proficient at multitasking
Holds self and others accountable to a consistent level of high-performance standards
Expected work week of 50 hours minimum; higher volume seasons and heavier work weeks are expected
Basic computer knowledge (Microsoft & Google Suite) and office skills required

BENEFITS:

Health, Dental, & Vision Insurance
Free Shift Meals
Friends & Family Meal Discounts
Paid Vacation
Paid Sick Leave
Paid Parental Leave
Opportunities for Advancement

Must be eligible to work in the United States. Easy Tiger is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status and other legally protected characteristics.

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Executive Chef

Executive Chef