Job Summary:

The Opals Executive Chef will manage the daily operations of the restaurant to include menu design, operational standards and staff management.

Supervisory Responsibilities:

• Hires, trains and supports restaurant staff.
• Supervises staff schedule compliance and overall staff performance.
• Conducts disciplinary/coaching meetings that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Manages the Oyster/Seafood Bar concept.
• Interacts with guests at the Oyster/Seafood Bar.
• Handles and stores food products correctly (FIFO).
• Monitors recipe accuracy, enforcing the use of proper weights and measures.
• Handles all allergy and/or dietary restrictions and modifications.
• Ensures all food meets the highest quality standards and is served in a timely manner.
• Provides the all-important training to newly recruited cooks and takes note of how they progress.
• Assists in coordinating oyster bar staff and assisting as required.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Knowledge of working oyster bar.
• Must have Food Manager Certification.
• Minimum 2 years' experience in a similar role in full service, moderate to high volume restaurants.
• Strong knowledge of culinary products and technique.
• Candidate must be able to work a flexible schedule, must be able to work weekends, and holidays.

Most Desired Characteristics:

• Sales driven and results oriented.
• Passion for people while upholding company standards.
• Adaptability is a must in an ever-changing environment.
• Creates a positive winning culture for team.
• Leads through dynamic leadership bringing energy and inspiration to the team.
• Consistently seeks pathways to improve sales and cost of goods.