Chef

Overseeing the kitchen culinary team, with training, menu planning-development, systematize food inventory, and labor costs. Managing with integrity, and knowledge to promote the culture and philosophy of our mission. Maintaining a standard for the guest experience, cleanliness, and homemade food quality. Responsibilities will include but not limited to the below: • Menu oversight including maintaining current standards but also introduction and implementation of new menu items • Train and maintain kitchen personnel with cleanliness, sanitation and safety standards in the kitchen areas • Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, food storage areas, and outside parameters. • Manage and coordinate food orders with the assistance of the kitchen and restaurant managers. • Work with Owner/General Manager ordering food supplies/kitchen equipment, as needed. • Supervise kitchen staff with food prep, cooking, and meet company standards in food quality, food safety, and cleanliness. • Work with restaurant managers to plan, price menu items, portion sizes, and preparing standardized recipes for all new menu items. • Schedule labor as required, anticipate business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. • Store food products in compliance with safety practices City/State regulations (e.g. in refrigerators, walk-in cooler, and dry storage areas) • Responsible for bi-weekly inventory and food purchasing reporting. • Assist with developing restaurant preventative maintenance programs. • Ensure that all equipment is kept clean, and in excellent working condition through personal inspection • Assist with employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel REQUIREMENTS TO BE CONSIDERED: · Serv-Safe Managers Certification · Flexibility to work during evenings and weekends · Knowledgeable of restaurant policies regarding personnel with the ability to administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures · Able to communicate clearly with managers, kitchen and dining room personnel, and guests. · Minimum of 2-3 years of experience in varied kitchen positions including food preparation, line, fry station, and expediter. · Ability to manage a team in a fast-paced work environment. · Certification from a culinary school or degree in Restaurant Management is a plus! · Knowledge of computer systems and restaurant POS systems. · Must look and act professionally (Leadership role model) · Must understand the financial statements. · Able to work in a standing position for long periods of time, reaching, bending, stooping, and lift up to 20+ pounds. · Involved with contributing information at team meetings. Job Type: Full-time Pay: $65,000.00 - $80,000.00 per year Benefits: · Health insurance · Paid time off Schedule: · 12-hour shift · Day shift · Holidays · Night shift · Weekend availability Supplemental Pay: · Signing bonus Experience: · Culinary Experience: 2 years (Required) License/Certification: · ServSafe Manager Certification (Required) Work Location: In person Job Type: Full-time Pay: $65,000.00 - $80,000.00 per year Benefits: • Health insurance • Paid time off Shift: • 12 hour shift • Day shift • Night shift Supplemental Pay: • Signing bonus Experience: • Culinary Experience: 2 years (Required) License/Certification: • ServSafe Manager Certification (Required) Work Location: In person