Looking for a passionate Chef - creativity is a must with a strong understanding of costs and controls very strong organizational skills.
Job Details:
As the Chef, you will lead all culinary operations, manage the back of house (BOH) team and contribute to the overall success of the business. Your approach must be hands-on and exude strong leadership principles. The Chef will report directly to the management team, and collaborate with the staff in a meticulous, mindful, and respectful manner.
Responsibilities:
- Chef will lead BOH staff to execute recipes & prescribed procedures.
- Use inventory management tools to meet food cost standards
- Manage kitchen staff hours to maintain labor cost requirements
- Prepare reports for review & implement adjustments for success
- Analyze reports to identify opportunities for success, areas of improvement, etc.
- With management support, maintain exemplary employee relations & work environment
- Prepare/adjust weekly BOH schedule in accordance with evolving business & safety standards
- Document procedures for BOH staff through guides and recipes
- Lead by example as a “working Chef” all aspects of BOH operation
- Train and cross-train BOH staff for all elements of BOH operation
- Engage FOH management, staff & overall operations during prime service periods in balance with administrative duties
- Conduct consistent inspections of all BOH to observe quality preparation, equipment
sanitation, employee hygiene, & overall cleanliness
- Maintain compliance with all company, county, & state policies
- Direct all health & safety standards to highest levels as prescribed by county governance
- Ideate seasonal menu changes, special event menus, & present for approval
Required Experience / Qualifications:
- Minimum 3 years BOH management at chef level within a successful restaurant with high standards of quality & volume
- Or for the eager self-starting Sous Chef ready to take their career to the next level: Minimum 5 years BOH kitchen management
- Strong administrative skills with experience analyzing reports, budgets, & P&L’s
- Servsafe and CA Food Safety Handler management certifications required
- Capacity to work flexible hours, including nights, weekends, & holidays consistently
- Proven ability to direct staff confidently, while positively influencing employee behavior & performance
- Willingness to improve abilities & learn new techniques, both self-guided & as directed
- Capacity to multi-task, adapt to changing situations & navigate through unexpected challenges
Preferred Experience / Qualifications:
- Certificate or degree in Culinary Arts
- Experience preparing multiple types of cuisine
Compensation:
- Competitive salary range BOE, please apply with resume for additional information
