Land and Sea

Brasserie La Banque is Hiring a EXECUTIVE CHEF! As an Executive Chef on our team, you must have the ability to innovate, lead, and operate a positive and full functioning kitchen.

What we will ask of you:

• Responsible in expertly crafting a menu, fitting with the concept and locale while partnering with the General Manager to create the right feel within the restaurant
• Spearhead menu creation and appropriate production of all menu items, ensuring an efficiently operating kitchen that meets our quality standards
• Manage restaurant production to ensure proper plate presentation, use of garnishments, and ensure taste and quality of each dish is up to par
• Consistently review portions and quantities of preparation, ensuring the highest quality and minimal waste while maintaining your kitchen budget cost-control
• Provide continuous staff training and work to develop your team by sharing inspiration and ideas with kitchen staff to motivate, teach, and maintain a positive culture behind the line
• Demonstrate excellent leadership skills with the ability to communicate, mentor, develop, coach, counsel, delegate and supervise multiple levels of kitchen staff
• Uphold all standards of conduct per our employee handbook including documentation, training staff accordingly, and use of good judgment and decision-making abilities
• Direct all kitchen staff in maintaining a clean environment, adhering to all DHEC regulations for cleanliness and sanitation and reporting of any accidents immediately
• Maintain time and payroll records, proper scheduling, and assist in submitting payroll for your staff on a weekly basis
• Able and willing to perform all responsibilities of each position in the kitchen when needed
• Build and maintain close relationships with local vendors, farms, and purveyors
• Ensure that the guest experience is the number one goal, at the end of all we do

Requirements for Success:

• At least 4+ years of proven experience of classical or modern French style as an Executive Chef
• Positive, friendly, and enthusiastic mindset with an excellent record of kitchen management
• Ability to communicate effectively with fellow leaders, managers, employees, and all guests
• Strong problem management skills with accuracy in quickly handling emergency situations and providing solutions
• Complete understanding and knowledge of safety, sanitation, and food handling procedures
• Must be able to work days, nights, weekends and holidays
• Ability to constantly stand and walk with occasional stooping, kneeling, ascending, reaching, pushing, pulling, or lifting

Our Core Value Must-Haves:

• Work Collaboratively
• Practice Humility and Transparency
• Act With Integrity
• Enrich Your Community
• Show Compassion and Empathy
• Leave a Lasting Impression
• Embrace Positivity
• Have Fun at Work

Job Type:  Full-time

Salary: $70,000.00 - $75,000.00 per year

Benefits:

• Annual Performance Bonus 
• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay

Ability to commute/relocate:

• Charlotte, NC 28210: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)

Experience:

• Executive sous chef: 2 years (Required)
• Executive Chef: 4 years (Required)

Work Location: One location