Executive Chef

Overview
Luca is looking for a talented passionate person to helm the kitchen at one of Frank Flagship Restaurants. Working closely with Frank to maintain the standards of the in-house salumi and house made cheese programs and following HACCP plan for all cured meats. The pasta is all fresh using the best ingredients available. We are open 7 nights a week only. We offer a tasting menu which you will be responsible for keeping current and fresh. The menu changes at the chef's discretion based on available ingredients. The kitchen is well staffed with salaried people. Many chefs have gone on from Luca to open their own restaurants. This is a great opportunity for someone motivated and creative and willing to learn authentic Italian cuisine. This is a fun work experience with a talented front and back of the house team. The pay is $60,000 to $70,000 with a portion of that is made up of our CHP fee that gets distributed to everyone in the restaurant.

Responsibilities

• Develop and design creative menus that cater to diverse tastes while maintaining high culinary standards.
• Oversee daily kitchen operations, including food preparation, cooking, and presentation.
• Manage food production processes to ensure consistency and quality in every dish served.
• Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment.
• Supervise kitchen staff, providing training and guidance to enhance their skills and performance.
• Collaborate with the management team on budgeting, inventory control, and cost management strategies.
• Monitor food trends and adjust menus accordingly to keep offerings fresh and appealing.
• Coordinate catering events, ensuring all aspects of service meet client expectations.
• Foster a positive work environment that encourages teamwork and creativity among staff members.
• Cooking on the line every shift.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the food service industry.
• Strong knowledge of food production techniques, food service management, and kitchen operations.
• Expertise in fine dining cuisine with a passion for culinary innovation.
• Familiarity with food safety regulations and best practices in food management.
• Excellent leadership skills with the ability to motivate and supervise a diverse team.
• Strong organizational skills with the ability to manage multiple tasks effectively under pressure.
• Exceptional communication skills to interact with staff, management, and guests professionally.
• A culinary degree or relevant certification is preferred but not mandatory.

Join us in creating memorable dining experiences that delight our guests while leading a dedicated team of culinary professionals!