Regional Chef - The Henry

Compensation Range.. Overview: Regional Chef The Henry Compensation and Benefits Package: • Competitive salary and incentive opportunity • Medical, Dental, Vision and Life Insurance • Retirement savings program (with company match) • Tuition reimbursement • Paid time off • Dining perks at all FRC restaurants • Additional dining discounts at The Cheesecake Factory and North Italia • Hiring Immediately! The Role: As the Manager of Culinary Standards (Regional Chef) you will provide guidance and training for the restaurant-level chef teams including but not limited to: safety and sanitation, purchasing, vendor relations, new product roll-out, financial accountability, store level menu execution, and culinary standards. You will lead and facilitate training solutions for chef and staff development, develop kitchen productivity standards and metrics to improve culinary operations performance. You will ensure integrity of food recipes and that execution is upheld. This is a great opportunity to work in a multi-unit role with a rapidly expanding organization! Requirements: • Must possess strong interpersonal and motivational skills, the ability to effectively supervise and inspire staff, and the ability to work well under pressure. • Extremely high standards and attention to detail, well organized and able to multi task. High level of personal initiative, action and results oriented • A minimum of 5 years of proven success as a multi-unit leader or Corporate Chef in a high volume, scratch kitchen environment. • We are a food focused group so you must have a balanced ability to execute amazing food along with delivering on operational standards. • A background including best-in-class restaurant experience along with a constant desire to stay on top of current food trends and deliver impeccable hospitality. • Ability to do theoretical costing around food, purchasing, and labor. • Must possess a strong financial acumen, command of the P&L and the ability to effectively interpret reporting. Qualifications: • Develop kitchen leaders to open new markets and provide ongoing kitchen and culinary operations support across all markets. • Direct culinary operations to meet budget and other financial goals, while protecting the FRC Brand. • Drive new and current menu items that meet these important guest desires: fresh, flavorful, high quality, appropriate variety, and consistent execution restaurant to restaurant, all while delivering necessary margin contribution. • Keep abreast of trending developments by exploring new/future menu items, cooking methods, procedures and equipment. • Adjust/develop recipes to better utilize ingredients and improve operational execution, resulting in increased food quality excellence, reduction of waste and improved profitability. • Write recipes that are operationally executable and deliver quality for the guest. • Work with vendors in developing new products/concepts that are signature/proprietary to the brand and/or deliver a better margin. • Develop preliminary recipe costs that meet the company's operating goals early in the development process. • Optimize back of house operations including efficient kitchen design, improving equipment package and enhancing safety and sanitation practices. About Us: Our story begins with Sam Fox, a man passionate about hospitality and endlessly inspired by food and design. He opened his first concept, Wildflower American Cuisine, in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands. Now, 25 years later, we have 12 unique concepts with over 75 locations across the U.S., including fan favorites like Culinary Dropout, The Henry, Blanco Cocina + Cantina, and more. The Fox Restaurant team is a community of creative thinkers who help bring Sam’s concepts to life. We believe the best stories are shared over food, we challenge ourselves to find ways to make our best ideas even better daily, and we keep our people and guests at the heart of all we do. We see every brand as a way for us to connect with and serve those who matter most—our people and our guests. Fox Restaurant Concepts, an entity of The Cheesecake Factory, is an Equal Opportunity and E-Verify Employer. Proof of eligibility to work in the United States is required.