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Kitchen Manager
Summary
Kitchen Manager
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 324 W Chicago Ave, Chicago, IL 60654, USA |
| Category | Bar/Lounge |
Kitchen Manager
Description
NYC Based High Volume Sports Lounge & Restaurant Seeks Seasoned Working Chef / Kitchen Manager/ For New Venue in River North Area
Responsibilities: *Lead the execution of current menus and menu innovation for high volume bar & restaurant with a heavy focus on classic American fare and elevated bar food.
*Train and manage line-cooks and relevant kitchen personnel and supervise/coordinate all related culinary activities. *Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus. *Responsible for component menu planning, costing, and brand management. *Oversee special catering event menu planning and execution and if applicable, offer culinary instruction and/or demonstrate culinary techniques. *Maintain food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels and cost-controls. *Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases. *Maintaining equipment supplies; performing preventive maintenance. Superior leadership, training & team building skills. *Strong culinary credentials in a comparable upscale, extremely high volume operation. *Ability to be an effective communicator with various team levels to include management, departmental, customer and staff. *Strong labor and food control practices. *Knowledge of safe and sanitary food handling principles. *Related experience in upscale, high volume food service operations . *Strong catering experience required. *Must be a team player and perform well under pressure and in a fast-paced environment.
Responsibilities: *Lead the execution of current menus and menu innovation for high volume bar & restaurant with a heavy focus on classic American fare and elevated bar food.
*Train and manage line-cooks and relevant kitchen personnel and supervise/coordinate all related culinary activities. *Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus. *Responsible for component menu planning, costing, and brand management. *Oversee special catering event menu planning and execution and if applicable, offer culinary instruction and/or demonstrate culinary techniques. *Maintain food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels and cost-controls. *Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases. *Maintaining equipment supplies; performing preventive maintenance. Superior leadership, training & team building skills. *Strong culinary credentials in a comparable upscale, extremely high volume operation. *Ability to be an effective communicator with various team levels to include management, departmental, customer and staff. *Strong labor and food control practices. *Knowledge of safe and sanitary food handling principles. *Related experience in upscale, high volume food service operations . *Strong catering experience required. *Must be a team player and perform well under pressure and in a fast-paced environment.
NYC Based High Volume Sports Lounge & Restaurant Seeks Seasoned Working Chef / Kitchen Manager/ For New Venue in River North Area
Responsibilities: *Lead the execution of current menus and menu innovation for high volume bar & restaurant with a heavy focus on classic American fare and elevated bar food.
*Train and manage line-cooks and relevant kitchen personnel and supervise/coordinate all related culinary activities. *Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus. *Responsible for component menu planning, costing, and brand management. *Oversee special catering event menu planning and execution and if applicable, offer culinary instruction and/or demonstrate culinary techniques. *Maintain food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels and cost-controls. *Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases. *Maintaining equipment supplies; performing preventive maintenance. Superior leadership, training & team building skills. *Strong culinary credentials in a comparable upscale, extremely high volume operation. *Ability to be an effective communicator with various team levels to include management, departmental, customer and staff. *Strong labor and food control practices. *Knowledge of safe and sanitary food handling principles. *Related experience in upscale, high volume food service operations . *Strong catering experience required. *Must be a team player and perform well under pressure and in a fast-paced environment.
Responsibilities: *Lead the execution of current menus and menu innovation for high volume bar & restaurant with a heavy focus on classic American fare and elevated bar food.
*Train and manage line-cooks and relevant kitchen personnel and supervise/coordinate all related culinary activities. *Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus. *Responsible for component menu planning, costing, and brand management. *Oversee special catering event menu planning and execution and if applicable, offer culinary instruction and/or demonstrate culinary techniques. *Maintain food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels and cost-controls. *Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases. *Maintaining equipment supplies; performing preventive maintenance. Superior leadership, training & team building skills. *Strong culinary credentials in a comparable upscale, extremely high volume operation. *Ability to be an effective communicator with various team levels to include management, departmental, customer and staff. *Strong labor and food control practices. *Knowledge of safe and sanitary food handling principles. *Related experience in upscale, high volume food service operations . *Strong catering experience required. *Must be a team player and perform well under pressure and in a fast-paced environment.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 324 W Chicago Ave, Chicago, IL 60654, USA |
| Category | Bar/Lounge |
Skills
Casual Dining Experience
By applying you confirm you have these skills.
Bounce Sporting Club- Chicago
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
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324 W Chicago Ave, Chicago, IL 60654, USA