Chef

We are looking to meet a Chef to join our teams and become a driving force of our Back Of the House team. We promise you energetic, young team with lots of smiles and great menu to serve! Please introduce yourself and let's start getting ready for the busy season.

Position Summary:
Supervise and oversee all activities concerning kitchen operations and restaurant personnel. Responsible for ensuring efficient production of consistently high-quality food. Oversee the processes of kitchen ordering, inventory, scheduling, and kitchen staff training. Achieve budgeted financial objectives consistently.

Core Tasks and Responsibilities:

Food & Product :
-Routinely taste food items to insure consistency and conformance to recipes and standards of appearance.
- Work with Sous Chef to develop all restaurant menus in a way consistent with and supportive of our brand and the restaurant’s established cuisine.
- Constantly evaluate menu for quality, consistency, proper pricing and trueness to concept.
- Responsible for the quality and consistency of food produced in the kitchen.
- Work with the front of house management team to create training materials and menu cards for the service and bar staff to learn recipe details and methods of preparation.
- Daily pre shift with FOH staff.
- Research new techniques of cooking as well as new products.
- Takes initiative to maintain a working knowledge of health code requirements and executes steps to ensure these requirements are met before, during, and after service.
- Fully accountable for all kitchen and back of house workspaces and storage areas passing health code inspections without exception and with high marks.
- Staff, plan and oversee various private and special events.
- Direct and assist the Sous Chefs and Kitchen Manager in overseeing the kitchen staff.
- Take time to give special attention to special guests and guests with special needs. Visit tables in the dining room when appropriate to interact with and gain feedback from guests.
- Train Sous Chefs, Pastry Chefs and all hourly kitchen employees in all menu items and food production principles, philosophies and practices, by creating and using accurate menu descriptions, kitchen notes and daily communication with the management and chef teams.
- Work with the Sous Chefs and Kitchen Manager to create food preparation standards which will be upheld by the prep cooks to ensure the quality of product served in Restaurant.
- Control food costs by maintaining product storage requirements, daily worksheets, standardized recipes, regularly updated inventory, and waste control and tracking procedures.
- Ensure that line checks are performed for every shift in collaboration with a FOH manager.
- Create daily specials in keeping with Restaurant style and seasonality.
- Maintain and update Restaurant recipe books. Ensure the physical copies of these books are kept clean, organized, and include all updates at all times.
- Maintain an organized catalogue of current recipes in office computer network, making certain to separate old recipes from those which are current.
- Maintain knowledge of local competition, local producers and general industry trends.
- Coordinate all BOH purchases for Restaurant, making sure to communicate with bar manager to obtain needs for all “other beverage” items.
- Routinely inspect quality of night cleaning and communicate shortcomings and adjustments to ensure cleanliness standards are being met.
- Maintain a clean work environment, including but not limited to floors, kitchen surfaces, equipment, dish area, drains, walk-in coolers, etc.
- Work staff positions as needed when short or otherwise appropriate to help lower labor or control food quality and efficiency.
- See to it that kitchen equipment is regularly serviced to assure cleanliness and proper functionality.
- Create and maintain updated and accurate list of purveyors.
- Ensure that all Sous Chefs and Kitchen Managers are compliant with local health department certifications, and that one such individual is on site during all kitchen hours.
- Accurately record purchases on weekly purchase log and ensure that all invoices are properly coded and scanned on a daily basis.
- Make sure that all HR paperwork, including new hire, disciplinary and termination paperwork are scanned the same day and properly filed as hard copies.

Communication:
-Use daily kitchen notes and e-mail to communicate amongst the team. Accountable to read and respond to emails during off days.
- Maintain open lines of communication between FOH and BOH at all times.
- Show respect for BOH and FOH employees equally.
- Work with FOH Managers to execute menu changes, specials, and price changes.
- Communicate any BOH issues that may affect service and any shortages in a timely manner.
- Responsible for actively attending and participating in FOH pre-shift meetings on a daily basis, and seeing to it that Sous Chefs are involved as well.
- Educate FOH personnel in product awareness and cultivate long-term food knowledge.
- Lead by example and motivate through positive reinforcement.
- Be firm, fair and consistent when involved with employee issues.
- Act as a brand ambassador and spokesperson for your restaurant for PR and marketing needs in collaboration with regional management.
- Provide detailed feedback on a daily basis to restaurant management team and regional team by way of nightly manager logbook, email communication, and any other way appropriate.
- Participate in the continual education of service staff to ensure exemplary menu knowledge.

People skills:
- Praise in public, criticize behind closed doors and give constructive feedback when appropriate.
- Continually develop the culinary talent and administrative capabilities and inspire those working beneath you to progress in their careers.
- Oversee that all staff employees are being treated as equals and that all HR duties are being executed in a timely fashion. Keep aware of HR policies and recent trends.

Cost Control:
- Take an active role to consistently meet the financial goals of Restaurant, including but not limited to food and labor costs.
- Have a working understanding of regular financial statements and regularly monitor controllables, food cost, labor and other contributors to the financial success of the restaurant.
- Develop labor budgets and forecasts with General Manger.
- Create and maintain an efficient kitchen schedule for staff and chef team in compliance with budgeted labor costs.

Sales:
- Work closely with the Events Team to execute event menus and special functions.
- Work with Events Team to develop and maintain special event menus.
- Collaborate with regional, marketing and PR teams to develop promotions which drive sales and reinforce targeted branding.
- Develop sales budgets and forecasts with General Manager.

QUALIFICATIONS: Must have at least a high school diploma or GED. Must have either formal culinary training or comparable experience in the field. Previous kitchen experience is required with at least 5 years of working in a similar position. Must have had cost control and high-volume experience. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Good communication skills—both written and verbal. Requires standing and for long periods.

This position may require lifting, carrying, pulling or pushing of up to 50 pounds.
The company reserves the right to revise and change job duties as the need arises. I have read and understand the physical requirements of this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.


The company reserves the right to revise and change job duties as the need arises. This job description does not constitute a written or implied contract of employment.

What we offer:
- yearly salary
- Health insurance
- Pet insurance
- Paid time off
- Great energy driven with by young people!

We are looking to meet a Chef to join our teams and become a driving force of our Back Of the House team. We promise you energetic, young team with lots of smiles and great menu to serve! Please introduce yourself and let's start getting ready for the busy season.

Position Summary:
Supervise and oversee all activities concerning kitchen operations and restaurant personnel. Responsible for ensuring efficient production of consistently high-quality food. Oversee the processes of kitchen ordering, inventory, scheduling, and kitchen staff training. Achieve budgeted financial objectives consistently.

Core Tasks and Responsibilities:

Food & Product :
-Routinely taste food items to insure consistency and conformance to recipes and standards of appearance.
- Work with Sous Chef to develop all restaurant menus in a way consistent with and supportive of our brand and the restaurant’s established cuisine.
- Constantly evaluate menu for quality, consistency, proper pricing and trueness to concept.
- Responsible for the quality and consistency of food produced in the kitchen.
- Work with the front of house management team to create training materials and menu cards for the service and bar staff to learn recipe details and methods of preparation.
- Daily pre shift with FOH staff.
- Research new techniques of cooking as well as new products.
- Takes initiative to maintain a working knowledge of health code requirements and executes steps to ensure these requirements are met before, during, and after service.
- Fully accountable for all kitchen and back of house workspaces and storage areas passing health code inspections without exception and with high marks.
- Staff, plan and oversee various private and special events.
- Direct and assist the Sous Chefs and Kitchen Manager in overseeing the kitchen staff.
- Take time to give special attention to special guests and guests with special needs. Visit tables in the dining room when appropriate to interact with and gain feedback from guests.
- Train Sous Chefs, Pastry Chefs and all hourly kitchen employees in all menu items and food production principles, philosophies and practices, by creating and using accurate menu descriptions, kitchen notes and daily communication with the management and chef teams.
- Work with the Sous Chefs and Kitchen Manager to create food preparation standards which will be upheld by the prep cooks to ensure the quality of product served in Restaurant.
- Control food costs by maintaining product storage requirements, daily worksheets, standardized recipes, regularly updated inventory, and waste control and tracking procedures.
- Ensure that line checks are performed for every shift in collaboration with a FOH manager.
- Create daily specials in keeping with Restaurant style and seasonality.
- Maintain and update Restaurant recipe books. Ensure the physical copies of these books are kept clean, organized, and include all updates at all times.
- Maintain an organized catalogue of current recipes in office computer network, making certain to separate old recipes from those which are current.
- Maintain knowledge of local competition, local producers and general industry trends.
- Coordinate all BOH purchases for Restaurant, making sure to communicate with bar manager to obtain needs for all “other beverage” items.
- Routinely inspect quality of night cleaning and communicate shortcomings and adjustments to ensure cleanliness standards are being met.
- Maintain a clean work environment, including but not limited to floors, kitchen surfaces, equipment, dish area, drains, walk-in coolers, etc.
- Work staff positions as needed when short or otherwise appropriate to help lower labor or control food quality and efficiency.
- See to it that kitchen equipment is regularly serviced to assure cleanliness and proper functionality.
- Create and maintain updated and accurate list of purveyors.
- Ensure that all Sous Chefs and Kitchen Managers are compliant with local health department certifications, and that one such individual is on site during all kitchen hours.
- Accurately record purchases on weekly purchase log and ensure that all invoices are properly coded and scanned on a daily basis.
- Make sure that all HR paperwork, including new hire, disciplinary and termination paperwork are scanned the same day and properly filed as hard copies.

Communication:
-Use daily kitchen notes and e-mail to communicate amongst the team. Accountable to read and respond to emails during off days.
- Maintain open lines of communication between FOH and BOH at all times.
- Show respect for BOH and FOH employees equally.
- Work with FOH Managers to execute menu changes, specials, and price changes.
- Communicate any BOH issues that may affect service and any shortages in a timely manner.
- Responsible for actively attending and participating in FOH pre-shift meetings on a daily basis, and seeing to it that Sous Chefs are involved as well.
- Educate FOH personnel in product awareness and cultivate long-term food knowledge.
- Lead by example and motivate through positive reinforcement.
- Be firm, fair and consistent when involved with employee issues.
- Act as a brand ambassador and spokesperson for your restaurant for PR and marketing needs in collaboration with regional management.
- Provide detailed feedback on a daily basis to restaurant management team and regional team by way of nightly manager logbook, email communication, and any other way appropriate.
- Participate in the continual education of service staff to ensure exemplary menu knowledge.

People skills:
- Praise in public, criticize behind closed doors and give constructive feedback when appropriate.
- Continually develop the culinary talent and administrative capabilities and inspire those working beneath you to progress in their careers.
- Oversee that all staff employees are being treated as equals and that all HR duties are being executed in a timely fashion. Keep aware of HR policies and recent trends.

Cost Control:
- Take an active role to consistently meet the financial goals of Restaurant, including but not limited to food and labor costs.
- Have a working understanding of regular financial statements and regularly monitor controllables, food cost, labor and other contributors to the financial success of the restaurant.
- Develop labor budgets and forecasts with General Manger.
- Create and maintain an efficient kitchen schedule for staff and chef team in compliance with budgeted labor costs.

Sales:
- Work closely with the Events Team to execute event menus and special functions.
- Work with Events Team to develop and maintain special event menus.
- Collaborate with regional, marketing and PR teams to develop promotions which drive sales and reinforce targeted branding.
- Develop sales budgets and forecasts with General Manager.

QUALIFICATIONS: Must have at least a high school diploma or GED. Must have either formal culinary training or comparable experience in the field. Previous kitchen experience is required with at least 5 years of working in a similar position. Must have had cost control and high-volume experience. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Good communication skills—both written and verbal. Requires standing and for long periods.

This position may require lifting, carrying, pulling or pushing of up to 50 pounds.
The company reserves the right to revise and change job duties as the need arises. I have read and understand the physical requirements of this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment.


The company reserves the right to revise and change job duties as the need arises. This job description does not constitute a written or implied contract of employment.

What we offer:
- yearly salary
- Health insurance
- Pet insurance
- Paid time off
- Great energy driven with by young people!