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Chicago Chefs Looking for Safety, Quality of Life, Good Schools, Lower Cost of Living? Read Below:
Chef/Assistant Manager for Janesville Restaurant (Janesville)
Experienced culinary leader wanted to oversee food and beverage operations at a prominent Janesville location. In addition to traditional chef responsibilities, this position supports the General Manager in service standards, customer experience, catering programming, growth, and innovation. The position and location offer growth opportunity, unique access to ownership and decision-makers, and an exciting company culture prioritizing innovation, creativity, and community connection.
Position Responsibilities:
- Manage food production processes including menus, forecasting, ordering, recipes, service, costing, pricing, and food/physical safety.
- Cook or directly supervise the cooking of skill intensive items.
- Ensure that high standards of hygiene, cleanliness and safety are maintained.
-Safeguard all food handlers work practices by implementing training programs to increase their knowledge about safety and Health Department requirements.
-Implement measures to manage cost of goods, labor costs and establish appropriate menu pricing.
-Develop and maintain positive, productive workplace culture.
-Assume a continual “fresh eyes” approach to the program in its entirety; collaborate with ownership and support teams on improvements/enhancements.
-Deliver and maintain onboarding and training programs.
-Oversee reviews, progressive discipline, corrective action, local HR aspects, act as a resource for employee concerns.
-Coordinate scheduling, payroll, labor cost management.
-Manage the culinary team; drive quality, consistency, profitability, and professionalism.
-Support maintenance of Point-of-Sale system configuration and accuracy.
-Prepare necessary data for budgets and take corrective actions to ensure financial targets are met
-Support marketing efforts; contribute to innovation, promotions, social media content, cross-promotion with associated outlets.
-Oversee facility physical upkeep including housekeeping, preventative maintenance, capital expenditures, asset management.
-Work as a member/leader of special and ongoing projects.
-Additional responsibilities as needed.
Candidate Requirements:
-At least three years’ experience as a chef/kitchen manager.
-Proven track record overseeing standards and mechanisms for exceptional customer experience, including ongoing enhancements and innovations.
-Ability to lead and motivate both service and culinary teams, and a track record enhancing employee longevity.
-Expertise in merchandising, brand identity, visual appeal, consistency.
-Strong business technology conversancy, specifically Microsoft Office, POS systems, online ordering, etc. Experience with ordering kiosks is desirable.
-Experience managing restaurant finances including forecasting, budgeting, costing, pricing, retention, cash handling, loss control.
-Exceptional breakfast and lunch culinary knowledge, with interest in following new dining trends.
-Familiarity or strong willingness to learn coffee/espresso production and programming.
-Superior communication skills, both writing and oral.
-Professionalism, reliability, integrity, ownership, teamwork.
-Ability to work on your feet for extended periods, and lift items (up to 30 lbs.) on a regular basis.
-Ability to support a seven-day operation that requires weekends and occasional evenings.
-Serv-safe certified (or equivalent).
Salary flexible based on experience.
Health coverage, paid time off, wellness program, employee assistance program.
