Executive Chef
Bowlero
- Norwalk, CT
- Permanent
- Full-time
- Adhere to the company’s mandated F&B menu and purchasing programs
- Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary
- Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed
- Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume
- Work with the center’s management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks.
- Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food
- Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager
- 5+ Years of Kitchen Management/Chef Experience
- Bachelor’s or culinary degree preferred
- Experience in high-volume retail, entertainment, hospitality, or restaurant venue required
- Extensive experience in banquet style events
- Experience managing and developing teams required
- Current ServSafe certification is required
- ServSafe instructor certification or ability to be certified is preferred