Chef 

Description

The Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Chef hires and develops kitchen team members; maintains food and labor costs; and manages local health guidelines.     

Requirements

- State Issued Driver’s License and Reliable Transportation

- Background Check

- ServeSafe Certification (upon completion of training)

Qualifications

1) 3 to 5 years managing teams in high volume meal preparation and execution

2) Commercial Kitchen Knowledge – Recipe Measurements ( 3t=1T= 1/2oz etc.), How to read a recipe, Knife Skills, Equipment 

3) Ability to Train and Coach Teams

4) Effective Listener/Communicator

5) Learner/Coachable

6) Creative and Takes Initiative

7) Is willing to lift and carry up to 20 lbs 

8) Has physical stamina for minimum 10 hour shift

Compensation

$48K-$50K with bonus eligibility 

Benefits (Medical, Dental, Vision, PTO, 401K, Cell phone reimbursement)

50% off meal on duty and 20% off duty

5 vacation days (after 1 year of employment with 30 hrs or more a week) 

Role Responsibilities

1) Has the ability to perform all BOH roles

2) Prepares food items to spec and manages the execution of breakfast, lunch, and dinner shifts ensuring ticket times meet or exceed our standards

3) Orders, receives, inspects, and properly stores food using the FIFO system

4) Maintains all order guides, prep lists, monthly inventory count sheet and performs monthly inventory count

5) Coordinates and executes daily duties for kitchen team members including prep and par levels, stocking stations, health inspection checklist, safety, sanitation, line check/food quality check, catering, and kitchen team management

6) Contributes to financial success based on meeting or exceeding food cost budgets

7) Handles food invoicing and accuracy

8) Plans and executes monthly food features

9) Interviews and participates in BOH new hire process 

10) Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget

11) Conducts bi-annual reviews of kitchen team members

12) Manages partnerships with various restaurant vendors

13) Maintains equipment and communicates with GM/AOD/OD about facility repairs and needs 

14) Facilitates relationships across FOH and BOH teams

15) Participates in ongoing restaurant training and scheduled restaurant events

Relationship Management 

- Operations Director: Weekly or as needed - Conversation (Phone or Store Visit)  

- Assistant Operations Director: Weekly Coaching/Mediation (as needed)

- Marketing: as needed (Phone or Store Visit)

- General Manager: Daily Planning/Execution

- Sous Chef: Daily Planning/Execution

- Assistant Manager: Daily Planning/Execution

- Chefs: Daily Planning/Execution

- DMO: Daily Planning/Execution

- Food Vendors: Weekly Marketplace Updates

- FOH Staff: as needed