Job Description
Job DescriptionKey Responsibilities
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Culinary Leadership
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Plan and design seasonal menus that align with Magnolia Grille’s brand and customer preferences.
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Ensure consistent quality, presentation, and flavor of all menu items.
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Innovate while respecting Southern traditions and our signature dishes.
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Operational Management
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Oversee all kitchen operations including ordering, inventory, scheduling, and production.
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Maintain food and labor costs within budgetary guidelines.
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Ensure compliance with health, safety, and sanitation standards.
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Team Leadership & Development
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Recruit, train, and mentor kitchen staff, fostering a positive and collaborative culture.
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Lead by example with professionalism, discipline, and attention to detail.
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Conduct regular performance reviews and support career development.
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Guest Experience
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Collaborate with front-of-house management to deliver a seamless dining experience.
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Engage with guests when appropriate to highlight the story behind the food and hospitality.
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Qualifications
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Proven experience as an Executive Chef or similar leadership role in a high-volume restaurant.
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Strong knowledge of culinary techniques, menu planning, and Southern cuisine (preferred).
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Demonstrated ability to manage budgets, food costs, and labor scheduling.
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Excellent leadership, communication, and organizational skills.
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ServSafe or equivalent certification required.
Benefits
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Competitive salary
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Health, dental, and vision insurance options
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Paid time off and holiday scheduling
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Employee meals and discounts
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Opportunities for growth within Magnolia Grille