Executive Chef

At Max Burger, we understand the importance of providing sustainable menu options for those who dine with us. Plated alongside our hand-cut fries, locally baked burger buns, and house-made sauces is our all-natural hamburger meat, proudly supplied by Brandt Beef, LLC—the one True Natural.

In addition to offering fresh, creative twists on the classic hamburger, Max Burger features an innovative beverage program, which highlights an extensive wine list, excellent craft beer selection, and over a dozen traditional and liquor-spiked milkshakes.

Our Executive Chef is responsible for menu planning and having creative directive food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. The Chef supervises the kitchen staff in their daily activities and motivates them to strive for creative and culinary excellence. In addition, the Chef manages the inventory of supplies and maintains safe and sanitary conditions for quality food production and service. The Chef will oversee the kitchen, its staff and handle recruiting for additions to the team. Seasonal menu changes, specials and working with local farmers and vendors are expected for this farm to table restaurant.

The Chef will also work with the Managing Partner and Culinary Director on kitchen inspections ensuring all local and state laws are being followed in regards to hygiene Food Safety Protocols

Responsibilities:

· Ability to work all stations in the kitchen

· Proper understanding of cooking techniques, butchering fish, knife skills

· Creativity in the kitchen, providing mentorship and coaching to line cooks

· Manage Line Cook staff and manage hiring, terminations and disciplinary actions

· Maintain and manage the inventory and ordering for the kitchen

· Ability to meet Food & Labor goals set by COO, knowledge of budgeting

· P&L statement competency, ability to read a spreadsheet, cost sheet knowledge

· Strong interpersonal skills, ability to work well with others and communicate with management team

· Creativity in the kitchen, working with seasonal menus and specials

· Will have up to 25 direct reports, scheduling of staff on the line

· Capable of working in a high-pressure environment meeting the needs of our guests and leading a team to success

· Build and maintain relationships with vendors