Jobpost

Salary $85k
Casual

Position Summary

Company is hiring for a strong leader who has had experience managing a large team of kitchen staff. To be successful in this role, you will have a multi-faceted kitchen background working within the complexity of a full menu and the ability to excel in high volume situations.

Key needs

• Comfortable in high volume restaurant: $6M annually
• Able to lead large teams; three managers and thirty hourly employees
• Well-versed in systems and process: Compeat Back Office, KDS, Toast Point of Sale
• Proficient at developing menus including weekly chef features
• Consistent in keeping high standards
• Comfortable with daily leadership scrutiny
• Excited to maintain corporate executive chef food ethos
• Able to shift and change on a daily basis
• Willing to serve as test kitchen for rest of organization
• Able to create and implement, as needed
• Able to delegate and follow-up
• Competent in managing daily operations including daily private events: $1M annually

Key responsibilities

• Responsible for all kitchen functions including food purchasing, preparation and maintenanceof high quality products, and upholding sanitation and cleanliness standards
• Use creativity in developing culinary menus for weekly featured selections, private event menus, and occasional special events
• Concoct unique ways to pair our craft beer platform with our menu design, such as during seasonal and limited beer release offerings
• Write and develop policies and procedures as needed for smooth day-to-day operations, including, but not limited to daily checklists and logs, quality control standards, inventory tracking and food cost and usage
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Take an active role and responsibility for both new hire orientation and ongoing training of staff; including training in methods of cooking, preparation, plate presentation, portion, cost control, safe operation of all kitchen equipment, safety training, sanitation and cleanliness procedures, and teaching company department rules, policies, and procedures
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items
• Submit all required paperwork and reports to leadership as required and actively participate in all Management meetings
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
• Manage the performance appraisal review process for your team
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures

Requirements

• A minimum of 5 years’ experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
• At least 6 months of experience in an Executive Chef manager capacity
• Strong knowledge of craft beer and/or serious interest in understanding and learning about methods of using beer in cooking and food pairings

Skills and qualifications

• Must be able to communicate clearly with managers, kitchen and dining room employees and staff
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time (up to 9 hours)

Perks

• A comprehensive insurance plan including medical, dental, vision, life, and disability insurance
• 401(k) plan with company match offered after a waiting period
• Competitive pay
• Employee discount programs