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Executive Chef Salted Melon Phillips Place

Future Opening: Executive Chef

Full Time • Salted Melon Phillips Place
Company Overview

Salted Melon’s welcoming vibrant atmosphere starts with our team members. We need enthusiastic, hardworking, and knowledgeable people to help welcome the Salted Melon brand. If you love healthy food with natural ingredients served in a fun-loving fast-paced environment, look no further!

Job Summary

Salted Melon is seeking an experienced and passionate Executive Chef to lead our culinary team and help bring our fresh, healthy, and flavor-forward menu to life. This role is responsible for building a strong, cohesive team culture while delivering consistent food quality, operational excellence, and an outstanding guest experience.

The ideal candidate is an enthusiastic leader who thrives in a fast-paced environment, values natural ingredients, and is committed to developing people, maintaining high standards, and continuously improving kitchen operations.

Key Responsibilities

Leadership & Team Development

  • Lead, mentor, and inspire the culinary team to perform at their best
  • Recruit, hire, train, and develop kitchen staff
  • Foster a positive, accountable, and team-oriented culture
  • Conduct regular meetings and ongoing training to support growth and alignment
Operations & Execution

  • Oversee all daily kitchen operations to ensure consistency and efficiency
  • Execute recipes and procedures to brand standards
  • Maintain smooth service flow and complete all duties within scheduled shifts
  • Work an average of 50 hours per week, including peak business periods
Food Quality & Standards

  • Prepare and oversee the creation of fresh, high-quality dishes using natural ingredients
  • Establish and uphold food preparation standards and best practices
  • Ensure every plate reflects Salted Melon’s commitment to quality and presentation
Financial Performance

  • Manage inventory, purchasing, receiving, and storage
  • Conduct monthly inventory counts
  • Order products and maintain proper stock levels
  • Meet or exceed food cost and labor budgets through proactive scheduling and cost control
Cleanliness, Safety & Compliance

  • Maintain a clean, organized, and sanitary kitchen environment
  • Ensure strict adherence to Health Department regulations
  • Maintain a health inspection score of 95 or higher
  • Champion food safety and workplace safety standards
Continuous Improvement

  • Identify opportunities to streamline processes and increase efficiency
  • Implement operational improvements and best practices
  • Develop short- and long-term culinary goals to elevate performance and guest satisfaction
Requirements:

·         3 years of kitchen management experience preferred
·         Team player who works well with others
·         ServeSafe or Food Handler’s certification (or must be willing to attain)
·         Effective communication skills
·         Willing to work days, nights, holidays, and weekend as needed.
·         Ability to lift 25+ lbs
·         Proven track record of managing a kitchen team, with experience in hiring, training, and supervising kitchen staff
·         Strong leadership a communication skill, with to ability to work collaboratively with the management team
·         Excellent problem-solving and decision-making skills, results-oriented, and customer-focused

 
Compensation: $80,000.00 per year




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