Corporate Executive Chef

Director of Culinary (Corporate Executive Chef)
We are seeking a dynamic Director of Culinary for a progressive restaurant company in the Milwaukee area currently with 5 restaurants and looking to grow significantly.

Please contact tony@horizonhospitality.com with any questions or to submit your resume

SCOPE OF POSITION:

Menus and food: Direct the menus from conceptual item creation through final costing and placement on the menu. Every item will be costed with a recipe and documented to ensure the entire staff knows what it should be.

Financial: Develop food cost from the front end (menu costing) as well as during execution. Work with the general managers to properly manage labor as well.

Technology: Prefer someone with a background in MenuLink or a similar product. Must have experience in maintaining a database and calculate food cost within some technology solution.

Staffing: Keep the kitchens fully staffed with a crew that can effectively and consistently execute the menus as designed.

Training: Continuous training of the kitchen staffs (as well as FOH knowledge infusion) so that our quality is constantly on the upswing.

Big Picture: Be a part of the executive management team and be part of designing the direction of the brands.